Potato and Carrot Frittata

The potato and carrot frittata is a simple and tasty dish that can be prepared quickly. Here is the recipe:

Ingredients

• 4 eggs
• 2 medium potatoes
• 2 carrots
• 1 small onion
• Salt, to taste
• Black pepper, to taste
• Extra virgin olive oil, to taste
• Grated Parmesan (optional), 2 tablespoons
• Aromatic herbs to taste (such as parsley or chives), chopped

Preparation

1. Start by peeling the potatoes and carrots, then wash them and grate them coarsely or cut them into very thin slices. Finely chop the onion as well.
2. Heat a drizzle of extra virgin olive oil in a pan and sauté the onion until it becomes translucent.
3. Add the grated potatoes and carrots to the pan and cook over medium heat until tender, stirring occasionally.
4. Meanwhile, in a bowl, beat the eggs with salt and pepper to taste. If desired, you can add grated Parmesan and chopped aromatic herbs for more flavor.
5. Once the potatoes and carrots are cooked, distribute them evenly in the pan and pour the beaten egg mixture over them.
6. Cook over low heat until the bottom of the frittata has solidified and browned, then flip the frittata with the help of a plate or lid and brown the other side as well.
7. When the frittata is well cooked on both sides, transfer it to a serving plate.
8. Your potato and carrot frittata is ready to be served, hot or at room temperature.

If you don’t have carrots on hand, you can easily omit them or replace them with other vegetables, such as zucchini or peppers. Additionally, a truly Italian touch could be the addition of a bit of grated pecorino along with the Parmesan for a bolder flavor.

Fun Facts

The frittata has very ancient origins and has evolved into various forms in different culinary cultures. In Italy, it is a highly appreciated dish for its versatility and practicality; above all, it is an excellent way to use up leftover vegetables.