potato, dill and goat’s cheese frittata

good food good times, this yummy simple dish featured as a girl’s dinner in during my time away from home…

though i like it also for lunch and breakfast and leftover for lunchboxes and um well anytime….

Potato, Dill and Goat’s Cheese Frittata

IMG_1781To begin dice up 1 medium potato per person into maximun size 2cm cubes

heat a good 2 tablespoons of oil in a heavy bottom fry pan {cast iron really is best for this as it will retain enough heat to cook through the thick frittata without burning the bottom}

lay in the potato chunks and lid on, cook about 10 minutes, shake or turn occasionally

Meanwhile

  • chop fine 1 small onion and 2 cloves good garlic
  • dice a small zucchini
  • dice a small capsicum
  • slice 1/2 cup pitted kalamata olives
  • shred a little dill
  • get some goats cheese ready {about 3 tablespoons}
  • whisk up at least 6 eggs {maximum 12} with a couple tablespoons of milk

when the spuds are cooked pop in a bowl

now heat a little more oil and lightly fry your onion and then add garlic

add the potato back to the pan and onto a low heat now

mix it all up with the zucchini and capsicum

pour over your egg mix

lay on the olives and some decorative capsicum and season well with salt and pepper

spoon on little chunks of goats cheese

and sprinkle on the dill

pop a lid on {low heat remember}

check regularly until the frittata is cooked about 2/3 from the bottom of the pan, up to 10 minutes

make sure it’s not burning on the bottom

get a grill nice and hot because you will now put the pan under the heat {keep the handle sticking outside the grill unless metal}

watch the eggy top puff up and brown slightly

it’s ready, be careful it’s so hot!

oh delicious, i’m hungry again just thinking of it…

i like to serve with some good chutney or kasundi and a big salad…

so many varietiations depending on what you have on hand… experiment…

or just stick to potato and eggs for more simplicity, like a more traditional spanish omelette…

ps when we are in the bus i don’t have a grill {i don’t have a lid that fits the pan either i use a thick plate…}

but about that grill, instead just keep up the low steady heat and keep an eye on it, or loosen it all underneath and slide onto a plate and flip back into the pan to cook the top if it’s taking too long. not as pretty but just as tasty.

see, good simple nourishing food, easy and should be less than half an hour til it’s on the table…

oh yes i did burn a few bottoms before i got the frittata regularly great, so don’t you fret, just trim it off and enjoy…

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2 thoughts on “potato, dill and goat’s cheese frittata

  1. mmm… i seem to forget simple is yummy when ingredients are of good quality! i’m on to salsa verde tonight, will give this yummy one a whirl this week, for sure. x

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