Potato Mushroom Frittata

A frittata (pronounced free-tata) is an Italian omlette that is cooked in a pan first and finished off in the oven.

For this, you need a pan with an oven proof handle (I used a cast iron skillet)
2 eggs
1 small potato boiled and sliced into thin rounds
1 table spoon chopped onion
one small garlic clove chopped
chopped green chilli to taste
chopped mushrooms
some grated cheese
spring onions for garnish

- In a bowl, beat the eggs and season with salt and red chilli powder. Add some grated cheese to it, and some green onion pieces. Keep aside.
- Heat the pan and add a little bit of oil.
- Add the onions, mushrooms, green chilli and garlic and saute for about half a minute. (Garlic should not get browned)
- Pour about half the egg mixture and let it set for a little bit.
- Place the boiled and sliced potato circles on the egg in one single layer.
- Pour the remaining egg mixture to coat the potatoes.
- Sprinkle the rest of the cheese and some more green onions.
- Cook till the bottom of the eggs is almost set and just a small amount of uncooked egg remains on the top.
- Put the pan in the preheated oven on broiler setting, so that the eggs get cooked from the top in the oven. (That's why a pan with an oven proof handle is needed!)
- Serve sliced, with toasted bread and ketchup!

We enjoy this twist on the standard omlette which can get quite boring!!