I had a potato, I always have eggs and I had pepperoni leftover from school lunches. So I made this for them using only these three ingredients and they loved it. This is now my go to recipe when I just have to cook with a few ingredients that I have. This recipe is perfect for breakfast, lunch or dinner, my kids devour it, one of their favourite things to eat,
Now I am providing you with the basic recipe, but you can change the recipe by varying the salami, or by using ham or bacon instead. You can add things to it, like sliced shallots, which we love, or some mushrooms if you like them or have them in the house. You can even fry with the potatoes 1/2 a small onion, or add capsicum. Whatever you like, or have in the house.
The most important thing to do in this recipe though, is make sure the potatoes are cooked through before adding the salami, as an uncooked potato will ruin this dish, so take the time to ensure the potato is cooked properly. Also grill the eggs until just set, you don't want to overcook those.
You can easily decrease the size of the portions if you need, just use a smaller potato, less salami, less eggs and use a smaller frying pan. The size of you frying pan will determine the thickness of the frittata, a larger one, gives a thinner frittata, a smaller one gives a thicker frittata, so cooking times will vary according to that, I use what I have in the house.
I write 6 to 8 eggs for this recipe, as it works with both quantities perfectly well.
So if you need a quick breakfast, lunch or dinner idea, try this, team it with a salad for lunch and dinner and you have a quick, cheap meal, you will enjoy.
400g potatoes, peeled, cut into small (1cm) cubes
100g shaved salami
6-8 x 59g eggs
Chopped Chives, optional
Preheat your griller.
Add 1 tablespoon of sunflower oil to a large frying pan (mine is 28cm base measurement). Add the cubed potatoes and sauté over a low-medium heat for 8-10 minutes or until the potatoes are golden and just cooked through. If you need to add a little more oil, do so, just don't over oil as the salami adds oil and you don't want any oily frittata.
Add the salami, and sauté for 2 minutes.
To a medium bowl add the eggs, season with salt and pepper and whisk until combined. I don't over whisk as I like the egg white to show a little.
Pour the eggs over the potato and salami in the frying pan, cook for 8-10 minutes or until the eggs have almost set. Now I cook this on a medium burner and I move the frying pan around so that the heat is being distributed evenly.
Serve in wedges sprinkled with Chives, if using. Serve with a green salad or with some tomatoes, if you like.
Pin it: www.pinterest.com.au/pin/399413060684165277/