potato frittata

potato frittata

a summer picnics paired with Shirazi salad

30' prep + cooking

During the first trimester of my pregnancy, all I needed was a simple and easy-to-make kind of food. I mostly craved simple Persian food my mom made after coming back from school with the remaining potatoes in the basket. This is a revamped potato Kuku my mom used to make us. Comforting, simple yet so delicious.


  • 3 medium potatoes, peeled and sliced (not too thinly)
  • 5 large eggs
  • 1 medium onion, thinly sliced
  • salt and pepper
  • olive oil to fry


  • heat 4 tbsp of the olive oil in a frying pan and add the onions and fry them over a gentle heat until crystalised and softened but not browned
  • in a large bowl, whisk the eggs and add the salt and pepper
  • in a saucepan, bring some water to boil and add some salt
  • place the peeled potatoes in the hot water and boil until half cooked and softened (do not overcook because the potatoes will break apart)
  • rinse the potatoes quickly and let them cool a little
  • add the cooled potatoes and crystalised onions to the egg mix and make sure all the ingredients are coated with eggs
  • heat remaining oil in the frying pan you used for onions before
  • add the mixture and put the lid on so the eggs set completely
  • once the top is firm (about 12 minutes), flip the frittata and cook the other side for about 5-6 minutes
  • you can also place the pan in the oven under a preheated grill until the top is golden
  • serve with your favourite bread next to a bowl of Shirazi salad

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