Cheese and biltong frittata

Recipe from: 11/1/2005 12:00:00 AM

Ingredients 7
Servings 1
Minutes 10


Serving Change
  • 50
    sunflower oil
  • 3
    small potatoes, sliced in thin wedges
  • 1
    small onion, halved and sliced
  • 4
    extra-large eggs
  • 30
    fresh parsley, chopped
  • 125
    thinly sliced moist beef biltong
  • 125
    Cheddar cheese, grated


1. Heat the oil in a medium-sized, non-stick frying pan. When hot, add the potatoes and fry for about five minutes, until golden and tender. Add the onion and fry for a further two minutes.

2. Beat the eggs, stir in the parsley and set aside. Sprinkle the biltong and half the cheese over the potatoes, then pour the egg mixture into the pan. Keep pushing the mixture into the centre of the pan, allowing the raw egg to flow to the edges.

3. When almost set, sprinkle with the remaining cheese and place the pan under a hot grill for two or three minutes, until golden. Remove from the pan, cut into wedges and serve immediately with crusty bread or toast.


Read more on: dairy  |  shallow-fry


Bacon Parmesan potato nests

2016-10-21 11:21 publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.