Ciao, food aficionados! When it comes to pure, rustic Italian comfort, there's nothing quite like it. This Italian Frittata with Potato and Fennel is one of my favourite frittata recipes. This recipe captures the heart and soul of Italy's rustic flavours in a dish that's as comforting as a hug from Nonna.
Ingredients for this Italian Frittata:
Simplify to its core, the authentic Italian frittata normally features only potatoes and eggs. Bringing in fennel and feta adds a gentle punch, finding that sweet spot of perfect harmony without going all out and taking over your taste buds.
- Olive oil
- Baby potatoes
- Garlic
- Baby fennel
- Spring onions
- Eggs
- Milk
- Thyme
- Salt and pepper
- Nutmeg
- Feta cheese
- Lemon
- Dijon mustard
- Mesclun
- Lebanese cucumber
Frequently asked questions about this Italian Frittata recipe:
Absolutely! While baby potatoes are fantastic for their tender texture, you can experiment with different varieties like Yukon Gold or even sweet potatoes to add your unique twist to the recipe.
The frittata should be cooked until the edges are set and the centre is slightly jiggly. Once you add the feta and place it under the grill, it will continue cooking and set completely.
Fennel contributes a distinct flavour that complements the dish wonderfully, but if it's not your thing, you can definitely omit it. You'll still have a delicious frittata with the classic potato and egg base.
Absolutely! While feta adds a tangy kick, you can experiment with cheeses like goat cheese, mozzarella, or cheddar for a different flavour profile.
Yes, this recipe is already vegetarian-friendly. It's loaded with hearty vegetables, making it a satisfying option for both vegetarians and non-vegetarians alike.
Definitely! You can prepare the frittata in advance and reheat individual slices as needed. It's a great option for meal prep or for serving at gatherings.
Absolutely! Fresh herbs like parsley, basil, or rosemary can be added to enhance the flavours. Just keep in mind that a little goes a long way, so don't overpower the dish.
Store any leftover frittata in an airtight container in the refrigerator. When you're ready to enjoy it again, gently reheat individual slices in the microwave or oven. Keep for 2-3 days.
Definitely! Feel free to get creative and add your favourite vegetables, like bell peppers, spinach, or even sun-dried tomatoes. Just make sure to adjust the cooking time accordingly.
Italian Frittata with Potato and Fennel
Description
Simplify to its core, the authentic Italian frittata normally features only potatoes and eggs. Bringing in fennel and feta adds a gentle punch, finding that sweet spot of perfect harmony without going all out and taking over your taste buds.
Ingredients
- 3 tbs Olive oil
- 4 Baby potatoes, thinly sliced
- 2 cloves Garlic, peeled and crushed
- 2 small Baby fennel, thinly sliced
- 6 Spring onions, chopped
- 8 Eggs
- ⅓ cup Milk
- 1 tbs Thyme, leaves stripped
- Salt and pepper, to taste
- 1 tsp Nutmeg
- 120g Feta cheese, roughly crumbled
- 1 Lemon, juiced
- ½ tsp Dijon mustard
- 160g Mesclun
- 2 Lebanese cucumber, sliced
Instructions
Preheat the grill to high.
- Warm ¾’s of the oil in frying pan over medium-low heat. Add the potatoes and cook for 8 minutes or until potatoes have softened. Add garlic, fennel and spring onion and cook for a further 3-5 minutes.
- Whisk together the eggs, milk, thyme, seasonings and nutmeg in bowl. Pour into pan with potatoes, reduce heat to very low and cook frittata for 8-10 minutes or until nearly set and potatoes are cooked.
- Remove from the stove, sprinkle over feta cheese and cook under the grill until surface is fully set and golden.
- Whisk lemon juice, Dijon mustard and remaining olive oil until combined. Toss with the mesclun and cucumber.
- Slice the frittata and serve with the salad on the side.
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