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    Cheesy Caramelised Onion Frittata

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    Cheesy Caramelised Onion Frittata

    • Preparation time: 10 minutes
    • Cooking time: 45 minutes
    • Total time: 55 minutes 55 minutes

    Serves: 2


    • Freshly ground black pepper
    • 4 tablespoons olive oil
    • 225g new potatoes, peeled and cut into small dice
    • 1 large onion, finely sliced
    • A few sprigs fresh thyme
    • Salt
    • 4 eggs, beaten
    • 85g gruyère cheese, roughly grated


    1. Heat 2 tablespoons of oil in a large non-stick frying pan. Add the potatoes and gently sauté over a low heat, stirring occasionally, until they are tender and golden - about 15 minutes. Meanwhile, heat 2 tablespoons of oil over a medium-low heat in a 20cm wide frying pan. Add the sliced onion. Pull the thyme leaves from their stems, mix them into the onions and fry for about 12 minutes or until meltingly soft and golden.
    2. Season the eggs. Once the potatoes are cooked, tip them into the softened onion and season to taste. Pour over the eggs, immediately sprinkle over the cheese and, using a wooden spoon, gently cut through the liquid egg, so that the cheese is mixed in and the egg runs down to the bottom of the pan. Stop doing this once the egg begins to set. Cook the frittata, keeping it loosened around the sides by give it an occasional shake, for about 5 minutes. Then cover the pan with a plate and invert so that the frittata slips out. Immediately slide it back into the pan and cook the reverse side. This will take a further 5-6 minutes. Eat hot, warm or cold with a tomato salad and crusty bread.

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