Looking for a healthier and more affordable alternative to pizza night? Look no further than this Potato and Veggie Frittata! This recipe is incredibly easy to make with ingredients you likely already have at home. It’s packed with flavor and nutrients from grated potatoes, colorful vegetables, and a touch of cheese, making it a perfect weeknight meal that’s satisfying for the whole family.
Preparation Time
- Prep time: 20 minutes
- Cook time: 45 minutes
- Total time: 1 hour 5 minutes
Ingredients
For the Potato Base:
- 500g potatoes
- Water
For the Vegetables:
- 1 leek, thinly sliced
- 3-4 tablespoons vegetable oil
- 1 carrot, julienned or grated
- 1 red pepper, chopped
- Fresh parsley, chopped (optional)
For the Batter:
- 1 egg
- 100 ml milk
- 120 grams all-purpose flour
- 1 teaspoon salt
- Black pepper, to taste
For Topping:
- 150 grams cheddar cheese, grated
- Baking paper
- Additional vegetable oil (for greasing)
Directions
Prepare the Potatoes:
- Grate the potatoes using a grater or julienne peeler. Alternatively, you can thinly slice them.
- Soak the grated potatoes in water for 15 minutes, then drain thoroughly.
Sauté the Vegetables:
- Heat vegetable oil in a pan over medium heat.
- Add the leeks and cook until softened and slightly pink.
- Add the julienned carrots and cook for a few minutes.
- Finally, add the chopped red pepper and cook for an additional 2-3 minutes.
- Remove the vegetables from the heat.
Make the Batter:
- In a separate bowl, whisk together the egg and milk.
- Add the flour, salt, and black pepper, whisking until you have a smooth batter with no lumps.
Combine and Bake:
- Preheat your oven to 180°C (350°F).
- Line a baking tray with baking paper and grease it with a thin layer of oil.
- Combine the drained potatoes, cooked vegetables, and chopped parsley (if using) in a large bowl.
- Pour the batter over the mixture and stir well to coat everything evenly.
- Spread the mixture into the prepared baking tray.
Bake and Top with Cheese:
- Bake the frittata for 25-30 minutes.
- After 30 minutes, remove the tray from the oven and sprinkle the grated cheddar cheese on top.
- Return the frittata to the oven and bake for an additional 15 minutes, or until the cheese is melted and golden brown.
Serve and Enjoy:
- Let the frittata cool slightly before serving.
- Slice and enjoy this warm and delicious vegetarian dish!
Serving Suggestions
- Feel free to experiment with different vegetables! Other options include chopped broccoli, zucchini, or mushrooms.
- Adjust the amount of cheese depending on your preference.
- Serve with a fresh side salad for a complete meal.
Cooking Tips
- Make sure to drain the potatoes thoroughly to avoid excess moisture in the frittata.
- Use a non-stick pan to sauté the vegetables for easy cooking and cleaning.
Nutritional Benefits
- Potatoes: Rich in potassium and vitamin C.
- Vegetables: Provide essential vitamins and minerals.
- Cheese: Adds protein and calcium.
Dietary Information
- Vegetarian: This recipe is suitable for vegetarians.
- Gluten-Free Option: Use gluten-free flour to make this recipe gluten-free.
Storage Tips
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or microwave before serving.
Why You’ll Love This Recipe
- It’s a healthier alternative to traditional pizza.
- Packed with flavor and nutrients from fresh vegetables.
- Easy and affordable, perfect for a weeknight meal.
Conclusion
This Potato and Veggie Frittata is a fantastic alternative to pizza night. It’s packed with flavor and nutrients, easy on the wallet, and requires minimal effort. So ditch the greasy takeout and give this healthy and delicious recipe a try. You won’t be disappointed! Bon appétit!