This is a simple Baked Potato and Cherry Tomato Frittata, which makes our table beautiful and colorful. Yes, because everything on the table must be pleasant, not only for our taste buds but also for our eyes. Even the simplest dishes must be cared for and presented as if prepared by top chefs.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients
- 10.5 oz potatoes
- 7 large eggs
- 3.5 oz milk
- 1/3 cup flour
- 1 tsp baking powder for savory cakes
- to taste extra virgin olive oil
- to taste colorful cherry tomatoes
- 1 clove garlic
- 1/3 cup grated Pecorino Romano cheese
Tools
- Bowl
- Hand whisk
- Cake pan 7 to 8 inches in diameter
- Parchment paper
- Pan non-stick
Preparation
First of all, organize your workspace with all the ingredients already measured, so you have everything at hand.
Clean the potatoes, wash them, dry them, cut them into small cubes, and sauté them in the non-stick pan for about 10 minutes with two tablespoons of extra virgin olive oil. Season with salt and pepper.
In a bowl, beat the eggs using a hand whisk, add the flour, baking powder, milk, Pecorino cheese, and mix well until all lumps disappear, and finally add the potatoes.
Line the cake pan with parchment paper, pour the mixture in, and decorate with colorful cherry tomatoes on top to your liking.
Bake in a preheated oven at 350°F for about 30 minutes, or until it turns golden brown.
Serve your Baked Potato and Cherry Tomato Frittata either hot or at room temperature, as it will be delicious either way.
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