Potatoes Chicken Egg Frittata
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Start by boiling potatoes in pot until tender while preparing chicken thighs coated in Italian seasoning, garlic powder, onion powder, salt, and crushed black peppercorns infused with olive oil in frying pan for golden sear; whisk eggs to form frittata base incorporating pan-fried elements, layering boiled potatoes sliced for integration, achieving harmonious herbaceous Mediterranean fusion through timed addition preserving tenderness and crisp exteriors.
食材
- potatoes180 g (≈ 1 piece)
- eggs120 ml (≈ 2 piece)
- chicken thighs180 g (≈ 1 piece)
- olive oil1⅓ tablespoon
- garlic powder¾ teaspoon
- italian seasoning¾ teaspoon
- salt⅓ teaspoon
- black peppercorns⅓ teaspoon
- onion powder¾ teaspoon
- water300 ml
廚具
- pot
- frying pan
製作步驟
- 1peel and cut potatoes into chunks, place in pot with water, bring to a boil and cook until tender 15 min
- 2while potatoes boil, crush black peppercorns, pat dry chicken thighs, coat chicken thighs evenly with olive oil, garlic powder, italian seasoning, onion powder, salt, and crushed black peppercorns
- 3heat frying pan over medium-high heat 1 min, add coated chicken thighs to frying pan and sear until golden on both sides 8 min
- 4drain boiled potatoes, slice potatoes into thin rounds
- 5whisk eggs in a bowl until smooth to form frittata base
- 6in frying pan, layer sliced potatoes over seared chicken thighs, pour whisked eggs over layered potatoes and chicken thighs
- 7cook frittata in frying pan over medium heat 6 min until eggs are set and golden on bottom, then transfer pot to under broiler if available or cover and cook until top is set 5 min, slice and serve
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