📝 Intro

This comforting potato frittata is quick, affordable, and a great way to turn leftovers into something special.

🧾 Ingredients

• 4 Eggs
• 6 Small to medium-sized potatoes
• 70g Cheddar cheese (or Cedar)
• Salt & Black Pepper, to taste
• 20ml Oil (sunflower, vegetable, or olive)

🔪 Instructions

1. Prepare the Eggs: Crack the eggs into a bowl, add salt and pepper, and whisk until smooth.
   
2. Cook the Potatoes:
   
   • Reuse leftover potatoes (like I do from Sunday roast!).
     
   • Or peel and cube fresh potatoes (1–1.5 cm pieces). Boil in salted water until just tender. (Tip: Add a splash of vinegar to the water to help the potatoes stay firm.)
     
3. Start the Frittata: Heat oil in a non-stick pan over low-medium heat. Pour in the eggs. After 30 seconds, add the cooked potatoes evenly.
   
4. Add Cheese & Grill: Grate the cheese over the top, add a little more pepper, and place the pan under a grill (180°C) for about 6 minutes until golden on top.
   
5. Serve: Once cooked, carefully transfer to a plate lined with kitchen paper to absorb extra oil. Serve warm with a green salad or enjoy on its own.

⏱ Details

🕒 Cooking Time: 15–20 minutes
💪 Difficulty: Easy

🎥 Watch the Video

Here you can watch it !!!

https://youtu.be/b-SkXNxPuoo

💡 Notes & Tips

• Use any cheese you like — Grana Padano, Pecorino, or Mozzarella also work beautifully.
  
• This dish is perfect for next-day lunchboxes or picnic snacks.