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Potato frittata with paprika and chilli

A quick, easy breakfast to spice up your day.
 
Potato fritatta

Recipe from: 8/1/2006 12:00:00 AM
Preparation time: 5 mins
Cooking time: 20 mins
 
 

Ingredients

 
  • 15
    ml
    olive oil
  • 4
    potatoes, peeled and diced
  • 2
    red chillis, chopped (remove the seeds if you want to turn down the heat)
  • 2
    garlic cloves, finely chopped
  • 6
    eggs, beaten
  • 250
    ml
    cream
  • 5
    ml
    paprika
  • 4
    ml
    salt and freshly ground black pepper, to taste
  • 125
    ml
    Cheddar cheese, grated
Servings: Change Serving
 
 

Method

 
1. Heat the olive oil in a frying pan and fry the potato cubes until golden brown and done. Add the chilli and garlic and stir-fry for another minute.

2. Beat the eggs, cream, paprika, salt, black pepper and cheese together and pour over the potato. Reduce the heat and allow to simmer for 5-10 minutes. Preheat the grill.

3. Place the frying pan under the preheated grill and cook the frittata until golden brown and the egg has set. Cut it into slices or squares and serve.

 

Read more on: starch
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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