Potato Rosemary Frittata

• Eggs(8)
• Potato(400 g)
• Onion(1)
• Rosemary(2 tsp)
• Parmesan(50 g)
• Milk(45 ml)
• Olive oil(2 tbsp)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Arugula(80 g)
• Lemon(1)

Method

1. 1

   Peel and thinly slice the {Potato}. Thinly slice the {Onion}. Finely chop the needles from the {Rosemary}. In a bowl, whisk the {Eggs} with the {Milk}, most of the {Parmesan}, the {Salt}, and the {Black pepper}.

   ~10 min

2. 2

   Heat the {Olive oil} in a large oven-safe nonstick frying pan over medium heat. Add the {Potato} and {Onion} and cook, stirring often, until the potatoes are just tender and lightly golden at the edges, about 8 minutes. Stir in the {Rosemary}.

   ~8 min

3. 3

   Pour in the egg mixture and gently shake the pan so the {Potato} and {Onion} are evenly folded through the eggs. Cook over low heat until the edges are set, about 3 minutes, then sprinkle over the remaining {Parmesan}.

   ~3 min

4. 4

   Place the pan under a hot grill and cook until the top is puffed, set, and golden in spots, about 5 minutes.

   ~5 min

5. 5

   Toss the {Arugula} with a squeeze of the {Lemon}. Slice the frittata and serve with the salad on the side.

   ~2 min