Potato, Cheese & Salami Frittata
A simple but satisfying comfort food that is perfect to use up any leftover cheese.
Serve with a fresh green salad.
To make this recipe you will need:
2 tablespoons oil
500g potatoes, cut into 1/2-inch cubes
1/4 teaspoon salt
8 large free range eggs
Pinch freshly-ground black pepper
50g sliced salami, cut in to thin strips
1 tablespoon butter
200g cheese - can be a mix depending on what you have to use, crumbled or grated
And here’s how to do it…
In a large nonstick ovenproof frying pan or cast-iron pan, heat 1 tablespoon of the oil over moderate heat. Add the potato and salt and sauté until the potato cubes are brown and just done, about 5 minutes. Remove from the pan and let cool.
In a large bowl, beat the eggs with the pepper and a pinch of salt. Stir in the salami and the potato.
Add the butter and the remaining 1 tablespoon oil to the pan. Melt the butter over moderate heat. Pour the egg mixture in the pan and reduce the heat to low. Sprinkle the cheese over the top. Cook until the eggs are nearly set, which should take 6 to 7 minutes.
Put the pan under a medium grill and cook until the eggs are set. Cut into wedges and serve.
Serve warm with a fresh green salad for a delicious lunch or light dinner for 4.
ENJOY XX
