The Spanish Frittata is the Spanish version of “Telur Dadar”. Some omelette flipping skills needed here, but just as great if you can’t flip it!
- 500 Grams Russet Potatoes
- 6 Pieces Eggs Not Included
- 1 Tablespoon Chilli Flakes
- 1 Tablespoon Dried Parsley
- 1 Piece White Onion
- Olive Oil
- Salt and Pepper
Peel and slice the potatoes along the shorter sides.
Add the potatoes into a pot ﬁlled with water.
Add a teaspoon of salt and boil the potatoes for about 4 minutes till soft.
Drain potatoes and set aside.
Peel and chop the onion.
Beat eggs, onion, chilli ﬂakes, parsley, salt and pepper in a separate bowl until ﬂuﬀy.
Add in the potatoes to the egg mixture.
Heat a pan with olive oil enough to cover the base of the pan.
Cook the eggs and potatoes mixture in the pan for about 3 to 4 minutes, then slowly ﬂip the omelette to cook the other side. Use a plate if necessary.
Serve with a side of yoghurt with mint.
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