Ingredients with Measurements:
- 4 medium potatoes, peeled and thinly sliced
- 1 can of sardines in oil, drained and flaked
- 1 small onion, chopped
- 6 large eggs
- 1/4 cup of milk
- 1/4 cup of grated Parmesan cheese
- 2 tablespoons of olive oil
- Salt and pepper to taste
Special equipment needed:
- 10-inch non-stick skillet
- Oven-safe dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, whisk together the eggs, milk, Parmesan cheese, salt, and pepper. Set aside.
3. Heat the olive oil in a 10-inch non-stick skillet over medium heat.
4. Add the sliced potatoes and onion to the skillet and cook until the potatoes are tender and lightly browned, about 10 minutes.
5. Add the flaked sardines to the skillet and stir to combine.
6. Pour the egg mixture over the potato and sardine mixture in the skillet.
7. Cook the frittata over medium heat for 5-7 minutes or until the edges start to set.
8. Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the frittata is set and golden brown.
9. Remove the skillet from the oven and let the frittata cool for a few minutes.
10. Run a spatula around the edges of the skillet to loosen the frittata.
11. Place an oven-safe dish over the skillet and invert the frittata onto the dish.
12. Serve the frittata warm or at room temperature.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
Preheat the oven to 375°F.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 250
Fat: 15g
Protein: 15g
Carbohydrates: 15g
Fiber: 2g
Sugar: 2g
Sodium: 400mg
Substitutions for ingredients:
- You can use canned tuna instead of sardines.
- You can use any type of cheese instead of Parmesan cheese.
Variations:
- You can add chopped fresh herbs such as parsley, basil, or dill to the egg mixture.
- You can add sliced mushrooms or bell peppers to the potato and sardine mixture.
Tips and tricks:
- Make sure to slice the potatoes thinly so they cook evenly.
- Use a non-stick skillet to prevent the frittata from sticking.
- You can use leftover cooked potatoes instead of raw potatoes.
Storage instructions:
- Store leftover frittata in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the frittata, place it in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the frittata on a large platter with a side salad.
Garnishes:
- Garnish the frittata with chopped fresh herbs or sliced cherry tomatoes.
Pairings:
- Serve the frittata with a side of crusty bread and a glass of white wine.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted asparagus
- Grilled zucchini
Troubleshooting advice:
- If the frittata is not setting in the oven, increase the temperature to 400°F and bake for an additional 5-10 minutes.
Food safety advice:
- Make sure to cook the potatoes and sardines to an internal temperature of 165°F to ensure that they are safe to eat.
Food history:
- Frittata is an Italian dish that is similar to an omelette.
Flavor profiles:
- This frittata is savory, salty, and slightly fishy.
Serving suggestions:
- Serve the frittata as a main dish for breakfast, lunch, or dinner.
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