Potato and caramilised union frittata (picknicks)

Ingrediënten

• 40 g butter
• 4 brown onions — thickly sliced
• 2 garlic cloves — crushed
• 1 1/2 tablespoons brown sugar
• 1 tablespoon balsamic vinegar
• 1 tablespoon thyme leaves
• 2 tablespoons extra virgin olive oil
• 3 desiree potatoes — about 500g, thinly sliced
• 6 free-range eggs — lightly whisked
• 1/2 cup 125ml thickened cream
• Thyme sprigs — to serve

Materiaal

• large frying pan
• small 15cm frying pan
• grill

Bereiding

1. 1

   Heat the butter in a large frying pan over medium heat until foaming. Add the onion and garlic and reduce heat to medium-low. Cook, stirring occasionally, for 15 minutes or until onion is very soft and beginning to caramelise. Add the sugar, vinegar and thyme and cook, stirring, for 5 minutes or until sugar dissolves and mixture thickens. Remove from heat. Season with salt and pepper. Transfer to a bowl.⏱ 20 min

2. 2

   Add half the oil to the pan and place over medium-high heat. Add half the potato and cook, turning occasionally, for 5 minutes or until lightly golden and tender. Transfer to a plate. Repeat with remaining potato.⏱ 10 min

3. 3

   Preheat the grill on high. Heat the remaining oil in a small (15cm base measurement) frying pan over medium heat. Layer the potato and half the onion in the pan. Whisk the egg and cream together in a medium bowl. Season with salt and pepper. Pour over the potato mixture. Reduce heat to low. Cook for 5 minutes or until the frittata is golden and set underneath. Remove from heat and place under the grill. Cook for 3-4 minutes or until golden brown and just set. Remove from heat and set aside for 5 minutes. Turn onto a clean work surface.

4. 4

   Cut the frittata into wedges. Serve warm or at room temperature with remaining caramelised onions and thyme sprigs.