Frugal Potato Frittata
This is my go-to CBF meal on a Monday or Tuesday night when I don’t have a lot of patience to cook. It is delicious and easy – and very easy on the hip pocket.
Well I suppose it does have a lot of eggs – I get eggs from Mum who has some chickens – so maybe not so cheap if you have to pick them up at the supermarket.
It’s also good cold the next day – and great for school lunches too.
Please Note Nutritional information is provided as a guide only and may not be accurate.
- 4 medium sized Potatoes, Peeled
- 8 medium Eggs
- 1 large Brown Onion, Diced Finely
- 4 tbsp Olive Oil
- 1/3 cup Cream
- Salt And Pepper To Taste
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How to Make Frugal Potato Frittata:
- Slice the potatoes into very thin slices. Pop them in a bowl with a splash of water, cover and microwave for 7 minutes. Stir and microwave for a further 3 minutes or until the potato becomes a little soft (but not too much)
- Heat a frypan with the half olive oil. Add the diced onion and cook until they are soft but not golden.
- Remove the potato slices from the microwave and drain any excess water.
- Add the remaining olive oil to the potato slices and season well. Carefully toss the potatoes to coat without breaking the potatoes up too much.
- In another bowl, combine the eggs and the cream, whisk until well combined.
- Heat the frypan to low heat. Add the seasoned potatoes as evenly over the pan as you can.
- Pour over the egg mixture.
- Cook the mixture over low heat until the eggs appear to set (takes about 6 minutes)
- Carefully flip the frittata over (a little tip - add a dinner plate to the top of the frypan, flip it over, then slide it back into the frypan).
- Cook for a further 4 - 5 minutes.
- Cut into wedges and serve warm.