Recipes

Hearty Lamb and Potato Frittata

This hearty lamb and potato frittata combines savory, tender lamb and creamy potatoes, enveloped in perfectly cooked eggs. It's an ideal comforting dish for any meal, from breakfast to dinner, warming your senses with its classic combination of flavors. The golden crust and packed interior make it a versatile delight.
oven bakedone pot dishesmeat dishescomfort foodegg dishesitaliandinnerlunchbrunchbreakfast
15m 20m 2 9

Ingredients

  • minced lamb (200 grams) - lean preferred
  • diced onion (1 small) - yellow or white
  • chopped parsley (2 tablespoons) - for garnish
  • freshly ground black pepper (0.25 teaspoon) - optional
  • salt (0.5 teaspoons) - adjust to taste
  • minced garlic (1 clove)
  • olive oil (2 tablespoons)
  • grated parmesan cheese (50 grams)
  • eggs (4 large)
  • diced potatoes (150 grams) - waxy variety preferred for texture

Instructions

Prepare Ingredients

  • Dice the potatoes and mince the lamb if not already done.
  • Chop the onion finely and mince the garlic.
  • Grate the parmesan cheese and set aside.

Cook Lamb and Potatoes

  • In a large nonstick or cast-iron skillet, heat 1 tablespoon of olive oil over medium heat.
  • Add diced potatoes and a pinch of salt, cook for 5-7 minutes until they begin to soften.
  • Add minced garlic and diced onion, sauté until the onion is translucent.
  • Stir in the minced lamb, continue to cook until lamb is browned and cooked through, about 5-7 minutes.

Prepare Egg Mixture

  • In a bowl, whisk together eggs, grated parmesan, salt, and pepper until well combined.

Combine Ingredients

  • Reduce the skillet heat to low, ensuring all ingredients are evenly spread.
  • Pour the egg mixture over the lamb and potatoes.
  • Tilt the skillet gently to distribute the egg thoroughly.
  • Cook until the edges begin to set, about 5 minutes.

Finish the Frittata

  • Preheat the oven broiler.
  • Place the skillet under the broiler to cook the top until just set and golden brown, about 2-3 minutes.
  • Remove from oven, let it cool for a couple of minutes.

Serve

  • Garnish with chopped parsley.
  • Slice into wedges and serve warm.

Tips

  • For a fluffier frittata, whisk in a splash of milk or cream into the eggs.
  • If you don’t have a broiler, cover the skillet with a lid to set the top of the frittata.
  • Add diced bell peppers or mushrooms for additional vegetables if desired.
  • Feel free to substitute lamb with chicken or turkey.
  • Use non-stick or well-seasoned cast iron skillet for easier removal and less sticking.