Chilli potato frittata with spring onions

Potato and chili frittata with spring onions

Potato and chili frittata with spring onions


  • 200 grams baby potatoes, peeled and sliced
  • Olive oil
  • 1 white onion, chopped
  • 100g spring onions, finely shredded
  • 1 tsp chili flakes
  • 2 garlic cloves, chopped
  • 8 large free-range eggs
  • 50ml skimmed milk
  • 100g frozen peas, thawed
  • 100g grated cheddar cheese


  1. Bring a large pan of salted water to a boil, then add the potatoes and cook for 10 minutes or until nearly tender. Drain off the water and leave to cool.
  2. Heat a 23cm frying pan with an oval base over medium heat. Add a glug of oil, then fry the onion for a few minutes or until it starts to color. Add the spring greens and fry for 3-4 minutes until they start to soften. Add the drained potato along with the chili and garlic, then lower the heat and cook for 5 minutes.
  3. In a bowl, whisk the eggs with the milk until combined, then season with salt and pepper. Add the peas and cheddar cheese, then mix again. Pour the egg mixture over the vegetables in the frying pan and stir a little to combine. leave to cook on the lowest heat for 20 minutes so the egg doesn’t burn. When you see the egg going solid place a plate in the pan and flip the frittata over and slide back into the pan to cook all the way through.
  4. Sprinkle with chili flakes
  5. Serve hot or cold with Pico de Galo. Yummy!!