Boiled Potato Frittata with Guacamole

Boiled potato frittata, a variant of the better internationally known tortilla, is a perfect choice for both adults and kids. Not too crispy outside, not too soft inside, but just the right delicate texture. The quick guacamole is a good complement to have that extra kick in flavour you look for.

boiled potato frittata with guacamole


  • 6 potatoes
  • 4 eggs
  • parmesan cheese
  • parsley
  • nutmeg
  • extra virgin olive oil
  • sea salt
  • black pepper

METHOD Peel the potatoes and slice them 1 cm thick. Boil in salted water for 5-6 minutes. Carefully drain the slices and let cool.

In a bowl whisk the eggs with grated Parmesan, chopped parsley, 1 pinch of nutmeg, 1 pinch of sea salt and some freshly ground black pepper. Add the potato slices and mix everything with care.

Pour the mix in a fry pan with some extra virgin olive and cook both sides until golden. Serve hot with quick guacamole.

How to prepare a quick guacamole: Peel and crush 1 Avocado, add 1 grated garlic clove, 1 finely sliced shallot, plenty of freshly ground black pepper, 1/2 lime juice and 3 spoons of extra virgin olive oil. Stir all the ingredients and at the end sprinkle with smoked paprika.

I am not a professional chef, but just an ordinary guy who loves international food, trying new flavours and cooking when I am in the right mood. I don’t usually follow recipes, unless they are too complicated and need to be read. I love using whatever ingredients are available at home and make my meals from scratch.

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