in Italy

Mini salami frittata with potatoes

updated

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Ingredients for 2 servings:

  • 5 potatoes, boiled
  • 50 ml olive oil
  • ½ onion(s)
  • herbs, frozen
  • salt and pepper
  • nutmeg
  • 6 eggs
  • 1 dash of cream
  • 2 small salami (mini salami)
  • 80 g Edam cheese, cut into strips

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Slice the potatoes. Add the olive oil to a pan and fry the potato slices for 1 minute, then cook over low heat until light brown. Peel and slice the onion, add it, and fry until light golden. Season with herbs, salt, pepper, and nutmeg. Whisk the cream and eggs together and season with salt. Chop the mini salami into small pieces and add it to the pan. Pour the beaten eggs over it and sprinkle with cheese strips. Bake in a hot oven at 160°C (top/bottom heat) for about 10-15 minutes. Cut the finished frittata into slices and arrange on plates.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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