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Fritaja (Croatian frittata): photo of the dish
Illustrative photo: TICKoper — CC BY-SA 4.0, Wikimedia Commons
Everyday meals

Fritaja (Croatian frittata)

A thick, golden omelette cooked in a pan and sometimes flipped, typical of Dalmatian and Istrian cooking. It is eaten warm or cold, often with bread and a salad, for a simple lunch or a picnic.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Peel the potatoes, dice them finely and cook them for 8 minutes in boiling salted water, then drain.
  2. Thinly slice the onion and garlic, then sauté them in olive oil over medium heat for 5 minutes, until the onion turns translucent.
  3. Add the potatoes and let them brown lightly for 3 minutes, stirring gently.
  4. Beat the eggs with the milk, grated cheese, chopped parsley, salt and pepper.
  5. Pour the mixture over the potatoes in the pan and cook over low heat for 8 to 10 minutes, until the base is set.
  6. Slide a plate over the pan, flip the fritaja in one firm movement and cook the other side for 3 minutes. Serve warm.

Variations and tips

Ham version. Add diced raw ham with the potatoes for a stronger flavour.

Lactose-free version. Replace the milk with water and the cheese with nutritional yeast.

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Original Ecomely recipe.