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Potato frittata

Potato frittata

Undemanding in preparation and rewarding on your plate – our recipe for Potato frittata seeks to impress on all accounts. Graced by a vibrant ensemble of fresh vegetables, rich blue cheese delivers intricate intensity in cohorts with its surroundings. In turn, the sensation is balanced and worth trying over and over.

1 serving
Garlic/Onionish Nutty

ingredients

  • 1 red onion
  • 2 potatoes
  • 25 g Castello® Double Crème Blue
  • 2 1 handful of walnuts
  • 6 eggs
  • 4 radishes
  • a 1 handful of chives
  • salt
  • peppers

preparation

1. Preheat the oven to 200°C on the grill function.

2. Chop the onion and grate the potatoes coarsely. Sauté them in an ovenproof frying pan. Reduce to medium heat.

3. Beat the eggs with some salt and pepper. Pour the mixture over the onions and potatoes.

4. When the bottom has set and the top is almost set, top with small pieces of Castello® Double Crème Blue.

5. When the bottom has set and the top is almost set, top with small pieces of Castello® Double Crème Blue.

6. Put the pan in the oven and bake for approx. 10 min. until the top is golden brown and the cheese has melted.

7. Top the frittata with a handful of walnuts, sliced radishes and chives.