I had never made a frittata before. I tried scaling the recipe down to 4 servings, and put it in a smaller pan. However, there was still a lot of filling, so it took twice as long to cook because it was too deep in the pan, and meanwhile the bottom burned. Next time I will use the larger pan even with fewer portions.
I also used a reviewer's suggestion of seasoning the potatoes, but then forgot to add salt later on, so the rest of the frittata needed salt after I had served it. Overall though, the hubby requested I make it again, just without the burnt "crust" on the bottom. :)
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I had never made a frittata before. I tried scaling the recipe down to 4 servings, and put it...