| 30 |
| Serves: people |
- Any leftovers are delicious cold the following day. Try them in a baguette with sliced tomatoes.
INSTRUCTIONS
- Peel the potatoes and chop into bite- sized chunks. Rinse under running water and dry thoroughly with kitchen paper.
- Heat the vegetable oil in a 23cm frying pan. Add the potatoes with the help of a slotted spoon. Shake the pan gently and fry the potatoes for about 8-10 minutes until they turn golden.
- TURN THE GRILL ON TO HIGH
- Meanwhile, break the eggs into a large bowl. Add a pinch of salt and a generous grind of black pepper and beat lightly with a fork.
- Lift the potatoes out of the pan and place on kitchen paper to remove the excess oil. Sprinkle them lightly with salt.
- Discard most of the oil from the frying pan. Return the potatoes to the pan and pour the egg mixture over them. Cook over a medium heat for 3-4 minutes or until the base is set.
- Place the pan under the grill until the frittata is puffed and golden. It should take no more than 2-3 minutes.
- Cut into wedges to serve.
Leave A Comment