What do you do when you cook something for a challenge, click the pictures, think that they look good and then finish off the whole plate, only to find that the pictures did not turn out the way you wanted them to be? That’s what exactly happened with this picture – I thought they looked perfect on the camera screen but they just weren’t when they popped up on the laptop screen. With the shifting work that I am neck deep in, I knew that I wouldn’t be able to cook and re-shoot again. So here I am in this post, with a blurred image, which InShaAllah will be replaced when I cook it again.
For this month Sshhh…. Cooking Secretly Challenge, I was paired with Priya from Priya’s Menu and she gave me potato and cheese as my ingredients. In fact, I must say that she was such a sweetheart, when I told her that I would be shifting soon and would love to get easy ingredients so that I don’t have to break my head over deciding the recipe. First, I thought I would make some potato tikkis with cheese inside it. But then, during the last challenge, I had made tikkis and didn’t want to repeat them.
While I was flickering through my cut-out book while I discovered the no-yeast pizza, I saw a recipe which was a cheese frittata served with potato wedges. That got me thinking about why I couldn’t merge the potato and cheese into one frittata? OK, for people who are new to the word “Frittata”, it is nothing but an Italian word for a dish similar to an omelette but filled with other ingredients like meat, vegetable, etc. Such a cute name, right? Hehe… OK, so I made this frittata.. err, omelette as a part of a lazy lunch with some rice and moru curry. Rasha eats her eggs only as a half-fry or a bull’s eye and in no other form, so she didn’t touch it. The egg crazy, who takes from her abba, Azza ate up almost 40% of it and didn’t touch any rice at all! It is definitely going to be a favorite with the kids, especially with the cheese, so do try it!
Oh yes, the secret ingredients I gave her was raagi and jaggery. Wouldn’t you like to see what she cooked up with that? Do check out her post here!
Updated with new pictures on March 20, 2018: Last weekend, as I pulled out my boiled potatoes and was whisking my eggs to make breakfast, I was suddenly reminded to this Potato Cheese Frittatta that I had made long ago and had lamented on the quality of the pictures. 😀 Not that my clicks have got that better, but still learning with every click, I suppose. 🙂 So I got cooking my breakfast, clicked it and then ate it. So finally, I have promised what I had mentioned in my post, of making it again and clicking it better again! I haven’t even changed the text in my old pictures below. I like to keep them to remind myself that I have to be learning and getting better at my pictures. No that it has to be top notch, but just that I keep them neat and best the way I can!
This time, if you see, I did a generous sprinkling of black pepper on the top, so it just means that you can toss this recipe the way you like it! I totally am in love with cheesy omelettes these days and this one gives you a good enough dose of good carbs from the potatoes, the proteins from the eggs and fat from the cheese all at one go! Though I have mentioned serving at 2, it is usually only me who ends up eating the whole frittata! The egg fanatic HD is, he would have his sunny side up and then come begging for a piece of this one from me. Buhaha… 😀
Still keeping the old pictures here… 🙂 Hope you liked the update…
Potato Cheese Frittata
- 1 small potato weighed 150 gm
- 1 tbsp butter
- 1 small onion sliced
- 2 cloves garlic minced
- Salt to taste
- 1 tbsp chilli flakes
- 3 large eggs
- 1/4 cup shredded mozzarella cheese add as much as required!
- Sprinkle of black pepper optional, recommended
- Chop the potato into small and thin pieces. Boil them in water for five minutes - not necessary that they get completely cooked. Drain them and set aside.
- In a fry pan, melt the butter. Fry the onions and garlic till wilted.
- Add the potatoes, salt and chilli flakes and cook for a couple of minutes.
- Whisk the eggs and cheese together.
- Spread the potatoes to cover the whole pan and pour the egg-cheese mixture, spreading it on the whole pan. Sprinkle the black pepper if using.
- Cook on low flame till done. You can flip and cook just for a couple of minutes, if you want.
- Slowly take out from the pan. Serve warm!