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.
- 6 potatoes
- 4 eggs
- parmesan cheese
- 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.