Annabel Langbein_onion and herb frittata (picknicks)

Ingrediënten

• 3 tbsp olive oil
• 2 onions — thinly sliced
• 8 eggs
• 1 tsp salt
• ground black pepper — to taste
• 4 medium potatoes — peeled and boiled in salted water for 5 mins
• 2 tbsp finely chopped parsley leaves

Materiaal

• frypan
• grill
• spatula

Bereiding

1. 1

   Heat 2 tbsp of the olive oil in a large frypan. Add the onions and cook over a gentle heat until softened but not browned (about 8 mins).⏱ 8 min

2. 2

   In a large bowl, whisk the eggs with the salt and pepper.

3. 3

   Cut cooled potatoes into 1/2cm-thin slices and stir into the egg with onions and parsley, making sure all the potato slices are separated and coated with egg.

4. 4

   Heat remaining oil in frypan used for onions. Add egg mixture; as the base begins to cook, use a spatula to lift it in several places, allowing raw egg to run underneath. Once it starts to set, leave it to cook over very low heat until just set through (about 12 mins). Don't be tempted to turn up the heat - some things you can get away with burning, but eggs are not one of them!⏱ 12 min

5. 5

   Place under a preheated grill until the top is set and golden (about 5-6 mins), or run a knife around the edge to loosen, flip onto a plate then slide back into the pan to cook through. Test by gently pressing the center - if it bounces back it is done.⏱ 6 min

6. 6

   Cool 5 mins before turning out onto a plate (if necessary, run a knife around the edge to loosen first). Serves 4.⏱ 5 min