Country-style frittata

Name: Country-style frittata - Iosefina B.
Ingredients: 1; 2 new potatoes; 1 onion; 3 cloves of garlic; 100g sheep cheese; oil; salt; fresh dill; traditional sausage

Appetizers - Country-style frittata by Iosefina B. - Recipia

Sometimes I get home and I don't feel like shopping or making complicated recipes. I look in the fridge, find a few new potatoes, some leftover sausages, eggs, cheese, and dill. With a few basic ingredients, a rustic frittata comes out, just what I need for a quick lunch or dinner. This recipe is not pretentious, it works even in the middle of the week, without special plans. Quick Info Total Time: about 30 minutes Preparation Time: 10 minutes Cooking Time: 15-20 minutes Servings: 2 Difficulty: easy Recipe Type: main course, rustic, hearty breakfast or quick lunch Ingredients 1-2 new potatoes, peeled 1 onion 3 garlic cloves 100 g sheep cheese (for serving) oil for frying salt, to taste green dill traditional sausage (enough to cover the potatoes, 1 small piece) 2 eggs (or 3, for a firmer mixture) Preparation Method 1. Peel the potatoes. If they are new potatoes, you can quickly peel them with a knife. Cut them into thin slices or cubes, depending on how you want the texture in the frittata. 2. Heat a pan with a thin layer of oil at the bottom. Add the sliced potatoes and sprinkle with salt. Let them fry over medium heat, stirring occasionally to prevent sticking. 3. While the potatoes are frying, slice the sausage into thin rounds. Chop the onion and garlic into small cubes. Wash the dill and chop it finely, but not too finely. 4. Crack the eggs into a bowl, add the onion, garlic, and dill. Season with salt to taste and mix everything with a fork. 5. When the potatoes are lightly browned on one side, flip them to the other with a spatula or spoon. Add the sliced sausage. Let everything cook for another 2-3 minutes, allowing the sausage to infuse its flavor into the potatoes. 6. Pour the egg mixture over the potatoes, onion, garlic, and dill. Lift the potatoes slightly with the spatula to let the egg reach the bottom of the pan and bind well. Reduce the heat to low and let it cook slowly, covered or not, depending on how thick the omelet is. If it seems too liquid on the surface, you can put a lid on for a few minutes. 7. When the egg is set and the edges are browned, carefully slide the frittata onto a plate. 8. Serve immediately, with grated or crumbled sheep cheese on top. It also goes well with a bit of cold polenta, if you have it on hand. Why I make this recipe often Because it’s quick to make with what I already have at home. It’s hearty, filling, and doesn’t require special attention to technique. It helps me use up leftovers from the fridge, and the taste is balanced without effort. Tips and Variations Tips Use new potatoes when they are in season for a more pleasant texture and quick cooking. If you want the frittata to be firmer, add one more egg to the initial amount. Don’t let the potatoes burn; flip them 2-3 times during frying. If the sheep cheese is too salty, don’t add too much salt to the egg mixture. Substitutions The sausage can be replaced with ham or bacon if you don’t have it on hand. The sheep cheese can be swapped for aged cow cheese or any other salty cheese you have. Variations You can add bell peppers or tomatoes if you want more vegetables in the frittata. If you want it to be lighter, use only egg whites. You can use parsley instead of dill if you don’t like dill. Serving Ideas It goes well with cold polenta or fresh bread. It’s suitable for breakfast, lunch, or even as a packed meal. If there are leftovers, you can heat it up a bit and serve it with plain yogurt or buttermilk. Frequently Asked Questions Can I use old potatoes instead of new potatoes? Yes, but slice them thinly and possibly wash off the starch so they don’t stick and cook more evenly. How can I tell when to add the egg over the potatoes? When the potatoes are golden and tender inside, and the sausage is slightly browned, it’s the right time to pour the egg mixture. Can it be made without sausage? Yes, it’s tasty even with just potatoes, onion, and egg. The flavor will be simpler, but it goes well with cheese on top. If I don’t have dill, what can I use? You can use parsley, tarragon, or skip the herbs if you don’t like them. What kind of pan is suitable? Any non-stick or cast-iron pan works well. The important thing is that you can easily flip the potatoes and they don’t stick. Nutritional Values Estimate for one serving (out of two): approximately 350-400 kcal Protein: 16-18 g Fat: 24-26 g Carbohydrates: 22-25 g Values may vary depending on how much cheese, sausage, and oil you use. The sheep cheese and sausage provide protein and fat, while the potatoes provide carbohydrates. Storage and Reheating This frittata is best fresh, but if there are leftovers, it can be stored in the fridge in a sealed container for up to one day. It can be quickly reheated in a pan or microwave. The texture won’t be the same as at first, but the taste remains good. If the cheese is already sprinkled on top, it becomes a bit wetter after reheating, but that’s not a major issue.

Country-style frittata

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