Egg and Potato Tortilla-Style Frittata
Ingredients
- 8 eggs
- 500 g potatoes
- 1 onion
- 80 g cheddar cheese
- 3 tbsp olive oil
- 1 tsp smoked paprika
- 15 g fresh chives
Nutrition (per serving)
- Calories
- 453 kcal
- Protein
- 22.9 g
- Carbohydrate
- 23.2 g
- of which sugars
- 3.7 g
- Fat
- 28.4 g
- of which saturates
- 9.4 g
- Fibre
- 3.6 g
- Salt
- 0.80 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Thinly slice the potatoes and onion. Heat the oil in a large ovenproof frying pan and gently cook the potatoes and onion for 15 minutes until tender.
- 2
Beat the eggs with the smoked paprika, grated cheddar and snipped chives. Season well.
- 3
Pour the egg mixture over the potatoes and shake the pan gently to distribute.
- 4
Cook on a low heat for 8 minutes until the edges are set but the centre is still slightly wobbly.
- 5
Place under a medium grill for 4 minutes until the top is golden and fully set. Slice into wedges and serve.
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