Potato, Onion and Stilton Frittata

Loaded with almost any kind of vegetable, herb or cheese according to the season or taste, frittatas are not only a delicious solution for empty stomachs, they're fast and easy to make too. Blue Stilton cheese gives this frittata a sharp, pungent tang that blends gracefully with the milder flavors of potato, onion and egg … but be careful not to load much extra Stilton on, it can be quite overpowering!

Potato, Onion and Stilton Frittata

Recipe by Lisa Turner Published on May 15, 2009 A sturdy Italian frittata with potatoes and blue Stilton cheese Preparation: 15 minutes Cooking time: 40 to 45 minutes Print this recipe Ingredients: 3 tablespoons olive oil 2 large onions, sliced 2 medium potatoes, thinly sliced 3/4 teaspoon dried thyme 8 large eggs 3 oz Stilton cheese, crumbled 1/2 teaspoon sea salt fresh ground black pepper Instructions: Heat a large wok over medium heat. When hot, add 2 tablespoons of the olive oil, wait a few seconds, then swirl around to coat the pan. Toss in the onions and potatoes. Sauté for 5 minutes, then cover and cook for 15 minutes, stirring occasionally, or until the potato slices are tender and brown on the edges. Add the thyme, stir around for a minute or two, then remove the pan from the heat. Break the eggs into a large bowl, add the salt, and beat well with a whisk. Crumble in the Stilton cheese and mix. Preheat an oven to 350°F. Meanwhile, heat a 10-inch frying pan with straight sides over medium heat. When hot, add the remaining tablespoon of olive oil, wait a few seconds, then swirl around to coat the bottom and sides of the pan. Spread the onions and potatoes over the bottom and pour in the egg mixture over the vegetables. Let the frittata cook undisturbed for 4 minutes to let the bottom set. Transfer the frying pan to the preheated oven and bake for 15 minutes or until the eggs are set in the centre, which you can test with a cake tester. As soon as the frittata is set, turn on the broiler and move the oven rack up to the top level. Broil for 2 to 3 minutes or until the top is browning nicely. Remove the pan from the oven. Run a rubber spatula around the edges of the pan to loosen the sides, then slide onto a large serving plate. Cut into wedges and serve hot with a black pepper grinder on the table. Wrap any leftovers in aluminum foil and reheat later at 350°F for 12 to 15 minutes. Makes 4 to 6 servings

More frittata recipes from Lisa's Vegetarian Kitchen:
Greek, Feta and Olive Frittata
Asparagus and Feta Cheese Frittata
Molly Katzen's Winter Frittata