Enhanced by sautéed potatoes, slices of salami, and crumbles of goat cheese, this hearty egg creation is an ideal option for dinner. Pair it with a salad, and your meal is complete.
Serves 4 | Prep: 5 mins | Cook Time: 10 mins | Total Time: 15 mins | Easy
2 tbsp cooking oil
700 grams baking potato, peeled and cut into 1 cm cubes
1/4 tsp salt
8 large eggs
1/8 tsp ground black pepper
1/4 cup Parmesan (grated)
100 grams hard salami, cut into thin strips
1 tbsp butter
110 grams mild goat cheese, crumbled
- Using a 30 cm non stick ovenproof frying pan, heat 15 ml of oil over medium heat. Sauté the diced potatoes with a pinch of salt until golden brown and cooked through, approximately 5 minutes. Remove from the pan and let cool.
- In a large bowl, whisk together the eggs, ground pepper, and Parmesan cheese. Stir in the salami and cooled sautéed potatoes.
- Add the butter and the remaining 15 ml of oil to the pan, then melt the butter over medium heat. Pour the egg mixture into the pan, reduce the heat to low, and sprinkle goat cheese on top. Cook until the eggs are almost set, about 6 to 7 minutes.
- Preheat the grill. Place the frittata about 15 cm from the heat source and grill until the eggs are fully set, approximately 2 minutes. Carefully loosen the frittata with a spatula, slide it onto a plate, cut into wedges, and serve.