Sundays are all about brunch at my house! And I absolutely have to have my eggs on weekends. This is one of my favourite frittata recipes of all time. It's one that my dear mama used to make for us all the time growing up. We would even have it for dinner sometimes, because its quick to make and so satisfying. The potato and curry combination is a winner, and I usually serve it with some bread, and if we're having it for dinner, a side salad goes really well.
- 3 Boiled Potatoes
- 2 Small Onions
- 5 Eggs
- 3 tbsp Vegetable Oil
- 2 tsp Mild Curry Powder
- 1 Green Onion
- ¼ Cup Parsley
- Salt & Pepper (to taste)
- Start by chopping the onions and sautéing in the oil with some salt.
- Meanwhile, chop your boiled potatoes into cubes (you can leave the skin on and use raw potatoes but using boiled potatoes makes this process much faster).
- Once onions are wilted, add the potatoes and season with 1 tsp curry and salt & pepper. Cook for about 8-10 mins until potatoes are browned and crispy.
- Whisk the eggs in a bowl and season with 1 tsp curry, salt and pepper. Add the eggs and allow it to cook on low heat, covered.
- After about 5-10 mins, uncover and place pan under a broiler to cook the top well (or you can flip it).
- Add in your chopped green onion and parsley and enjoy it with some bread or salad!