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Potato and Vegetable Frittata

Reviewed: Aug. 18, 2012
Very neat idea; quick and tasty. For more flavour I sauteed on a side some mushroom with minced garlic and a pinch of salt and added to the vegetable mixture. Roasting cut potatoes (or for that matter, any of the root veggies you decide to use) in some olive oil + lemon juice + salt n pepper before adding to the pan also helps with the flavour. Finally, I eat my frittata garnished with some chilli flakes/hot sauce and fresh cilantro. Yum!!
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