Time Needed Prep
- 4 medium sized Potatoes, Peeled
- 8 Eggs
- 1 Brown Onion, Diced Finely
- 4 tbsp Olive Oil
- 1/3 cup Cream
- Salt And Pepper To Taste
550g serveQty per
Please Note – Nutritional information is provided as a guide only and may not be accurate.
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.
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.