Potatoes and eggs are a classic combination and a perfect low cost and nutritious solution for a complete main course. Can also be sliced as finger food for parties…
Ingredients (for 2)
- 4 eggs
- 2 potatoes
- 1/4 cup milk
- 3 tbsp grated Parmesan cheese
- 2 tbsp olive oil
- salt & black pepper
Directions
- Take a deep saucepan and bring water to a boil
- Add the potatoes (with skin) and boil for 10 minutes
- Drain, peel and cut potatoes in fine slices
- Take a small skillet or a nonstick pan, sized for the amount of eggs on preparation
- Beat the eggs in a bowl and add milk, grated parmesan cheese and a pinch of salt and black pepper; stir to combine
- Heat the olive oil and add the sliced potatoes, spreading evenly over the bottom of the pan
- Sauté at high heat until slightly crisp (about 5 minutes), stirring from time to time
- Pour in the eggs and cook at low heat for a couple of minutes, until base and edges are set
- Turn over, cook for two minutes more and serve immediately
Tips from the Chef
- For an interesting variation, try scrambling the eggs instead
- Use a flat dish or a lid to help you in turning over the frittata
Cambooza 