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Hakuna Frittata Recipe

Hakuna Frittata

Prep Time 15 minutes Cook Time 25 minutes

You don't remember this song from The Lion King? Really? It means no worries about serving eggs for dinner yet again. They're inexpensive and easy and nutritious.

A frittata: it's like a cross between an omelette and a quiche, but without a gooey inside (shudder) or a tricky crust (which I can be too lazy to make). And a frittata with a salad and some bread makes a perfect meal that your kids may eat uncomplainingly.

by Catherine Newman

What you'll need

  • 2 cups cubed potatoes (I peeled 3 Yukon golds and diced them into ½-inch pieces)
  • 10 eggs
  • 1 teaspoon kosher salt (or half as much table salt)
  • 1 tablespoon finely chopped herbs (I used a mix of parsley, chives, lemon thyme, and celery leaves. Basil is delicious. Or tarragon. And mint with potatoes and fresh goat cheese is heavenly.)
  • 1 heaping cup grated cheese
  • 2 tablespoons butter
  • Balsamic-Butter Sauce (optional, see last step)

Helpful Tip:

I love adding cooked potatoes to this (I think it's a lot like a Spanish torta this way), but you can add nearly any cooked ingredients: broccoli or greens (make sure they're very well drained), cooked bacon or diced ham, sautéed mushrooms or onions. You can't go wrong.


Serves 8

How to make it

  1. Steam the potato cubes until cooked, covered, over rapidly boiling water for about 8 minutes. Bite into one to make sure it's completely tender-hearted.
  2. Meanwhile, beat the eggs well with the salt, then stir in the herbs and cheese. Begin heating the butter in a wide skillet over medium-low heat until it gets nice and foamy.
  3. Stir the cooked potatoes into the egg mixture, then tip the whole thing into the pan. Cover the pan and cook the frittata gently for around 10-12 minutes, or until it looks quite set around the edges but is still raw-eggish in the center. Pop the pan under a pre-heated broiler for around 2 minutes, until the center is set and the whole thing is lovely and puffed and browning. Serve hot or room temperature with the balsamic-butter sauce or salsa or some other condiment of your choosing.
  4. For the balsamic-butter sauce: You'll need 1/2 cup balsamic vinegar; 2 tablespoons cold butter; salt and pepper. In a tiny pot or pan, reduce the vinegar over medium heat until it is just about half-boiled (about 4 minutes). Turn off the heat, stir in butter, a tablespoon at a time, until the sauce is smooth and blended. Add salt and pepper to taste, and serve small spoonfuls over or next to the frittata.