Caramelized Onion and Potato Frittata ….from Marie Claire Food
The perfect little je ne sais quoi to cook for a brunch on a cold Sunday morning. But please don’t be afraid of using lots of naughty but nice cream and eggs. Pretend you are Nigella. Laze back and just enjoy it all with lashings of butter on your toast. Then go outside and you will just burn up calories trying to keep warm (and running around the sales).
1 tabs butter
3 red onions
¾ cup of cream
½ cup grated parmesan
1 tab athyme leaves
about 6 small potatos
·Place all that delicious fattening butter and oil in fry pan
·Put on new Tom Ford snazzy sunglasses and lashings of waterproof mascara
·Time to chop up the onions. If you are PMT just cry anyway and then blame the onions.
·Peel those zucchini into cute little thin strips almost as the size of Nicole Ritchie. Almost.
·Boil the potatoes and let them cool down.
·Wipe away tears and reapply lipgloss
·Strip off the thyme leaves
·Grate the parmesan too. Watch that manicure.
·Crack open the 8 eggs into a bowl and pour the naughty cream in with them
·Throw the onions into frypan and sprinkle with salt to stop burning
·Pop on the lid so they soften and cook.
·Whisk the eggs and cream. ( burn off a few calories)
·Add dash of pepper
·Toss the potatoes and zucchini into the egg mix and mix the egg mix till it’s mixed.
·Pour in the egg mix into frypan on top of onions
·Sprinkle it with thyme leaves and the grated parmesan
·And watch it cook on a lowish heat till it’s nearly cooked all the way through
·No, don’t touch the wine until its 12 midday.
·When it’s nearly cooked you can whack it under the grill to toast it a bit
·Delicious if it’s left a bit gooey.
·Serve with roasted tomatoes and rocket and home made soda bread .
·And a nice wine. Hic.