John Myers
Potato and Brussels Sprouts Frittata
The perfect potato and brussels sprouts frittata recipe with a picture and simple step-by-step instructions.
- 4 medium sized Potatoes
- 200 g Brussels sprouts
- Chilli, to your taste
- 1 Onion, finely chopped
- 2 Garlic cloves, finely grated
- 4 Eggs
- 1 shot Cream
- Espelette pepper
- Nutmeg, freshly grated
- Black pepper from the mill
- Salt
- Oil
- 2 medium sized Tomatoes
- Peel and dice the potatoes (approx. 5 mm edge length). Clean the Brussels sprouts, cut in half and cut into fine strips. Whisk the eggs with the cream and season with salt, pepper, pimento d’Espelette and nutmeg.
- Heat some oil in a pan and fry the potato cubes until crispy and crispy. Just before they are done, add the Brussels sprouts and continue to fry while turning, the Brussels sprouts should get a few toasted aromas. In the last 2 minutes add the onion and garlic and sauté and season with salt and pepper and add chilli to taste
- Now set the stove to the lowest setting and pour the egg mixture over the potatoes, put a lid on the pan and let the egg set. In the meantime, cut the two tomatoes into fine cubes. When the egg is set, place the diced tomatoes on the frittata, season with a little salt and pepper and serve.
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