Potato Bread Frittata

Italians often add bread to their frittatas - it soaks up some of the egg and adds great texture.

The ingredient of Potato Bread Frittata

• 450g desiree or pontiac potatoes peeled
• 1 tablespoon olive oil
• 1 garlic clove smashed
• 3 slices wood fi red bread crusts removed cut into cubes
• 6 eggs
• 150ml thickened cream
• 1 tablespoon fresh mixed herbs such as parsley chives basil and rosemary chopped
• 50g unsalted butter
• 1 onion finely chopped
• thinly sliced prosciutto to serve
• tomato relish to serve

The Instruction of potato bread frittata

• place potatoes in a pan of cold salted water bring to the boil then reduce heat to medium and cook for 5 minutes
• drain cool and cut into cubes
• heat oil over medium heat in a nonstick 24cm frypan add garlic and cook for 30 seconds to fl avour oil then remove garlic and discard add bread cubes to pan and cook for 2 3 minutes turning occasionally until golden
• remove and drain on paper towel
• beat together eggs and cream season with salt and pepper and add herbs place the butter in the frypan over medium low heat add the onion and cook until soft add the potato and fry for about 2 3 minutes turning until starting to crisp pour the egg mixture into the pan and cook over very low heat with a lid or baking tray covering the top until nearly set about 6 8 minutes
• place frittata under a medium grill for 5 minutes to fi nish cooking cool slightly before inverting onto a plate serve warm with prosciutto and relish

Nutritions of Potato Bread Frittata

calories: 510 743 calories
calories: 38 grams fat
calories: 19 grams saturated fat
calories: 25 grams carbohydrates
calories: 4 grams sugar
calories: n a
calories: 17 grams protein
calories: n a
calories: 242 04 milligrams sodium
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calories: nutritioninformation