Caramelised Onions and Oven Roasted Potato Frittata

I have long had an undeniable obsession with caramelised onions. And at some point i realised things had gone up another level when i would lose patience and bit by bit nibbled on the ‘crunchy’ bits. You know, the little onion ribbons that don’t quite survive the torturously long (for me) caramelisation process? These luscious red onions are then combined with sweet peppers and oven roasted potatoes tossed in semolina flour and parmesan. The result is a filling frittata with a slight outer crisp.

This recipe came about after we made polenta potatoes as a side for something i can hardly recall. The polenta gives the potatoes a nice crunch without compromising the fluffy soft interior. This also makes an excellent option as a vegetarian dish. And you can prepare the potatoes a day in advance then assemble in the morning.

You need not stop here. This is a recipe i hope you can keep in your repertoire by mixing in your favourite veggies and even meats. Because breakfast or brunch need not be boring and packed lunches can use a little break from salads or foods needing rewarming.

Did i already mention they are great for little ones who like finger foods? Just cut them into pizza slice portions and serve with a side of veg. In this recipe i used up leftover broccoli by steaming then sautéing with garlic oil, fresh chilli and a drizzle of lemon. Just a little something to fire things up.

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Scrambled parmesan eggs with ham

Short of time? Not to worry, this will take you 3 minutes to make from whisk to serve. Scrambled fried eggs with ham and a generous heap of parmesan.

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Caramelised onions and oven roasted potato frittata

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Breakfast – Undefined

By My food memoirs – Serves: 1 generous serving or 2 servings if eaten with a side dish

Prep Time: 10 minutes – Cooking Time: 1 hour 20 minutes – Total Time: 1 hour 30 minutes

Frittata made with luscious slow cooked red onions with sweet peppers and oven roasted potatoes tossed in semolina flour and parmesan.

Ingredients

• 300g Floury potatoes
• 250g sliced red onions
• Sliced Pointed red peppers
• 30g Grated parmesan
• 20g fine polenta
• Salt and pepper
• Sunflower oil

Instructions

1

Mix the semolina with the parmesan and set aside

2

Dice the potatoes into quarters. Heat 1 litre of water and boil the potatoes for 12 minutes uncovered

3

While that boils, start caramelising the onion by heating up 4tbsp of sunflower oil on high heat. When hot enough toss in the onions stirring continuously for at least 10 minutes. They will be firm at first and will sweat then soften up. When this happens you need to turn down the heat to low and leave the onions to caramelise for at least 35-40 minutes stirrin