Potatoes Frittata

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


  • 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