Niki Louca from My Greek Kitchen shares her favourite recipe for potato frittata with The Greek Herald. You can follow her on Instagram @mygreekkitchen for more!
This recipe, which serves 4 – 6 people, is a very quick and easy one for a mid-week meal. Niki’s mum would make this at least once a week and always made sure there was plenty for left overs the next day for lunch. If you have an overripe tomato or two, you can grate it and add to the egg mixture.
Ingredients:
- 6 extra last potatoes (size of your hand) or 10 medium size – peeled and washed
- 1 dozen eggs – whisked with a fork
- Salt to taste
- Light olive oil for frying
Method:
1. Cut potatoes into bite size pieces as shown in photo.
2. Fry potatoes in vegetable oil in batches until all cooked.
3. Once all potatoes have been cooked, remove all the oil from the frying pan and return all the cooked potatoes into the pan.
4. Pour the whisked eggs all over the potatoes, add your salt and with a wooden spoon gently stir/turn potatoes so the eggs cover them and cook through. This can take 5 or so minutes.
5. Serve with natural Greek yoghurt and or salad.Niki Louca runs cooking classes in Melbourne. For more or to book classes visit My Greek Kitchen at www.mygreekkitchen.com.au or Instagram @mygreekkitchen. You can email Niki at: niki@mygreekkitchen.com.au
