4 medium-sized potatoes, cut into 1cm-thick slices
Olive oil for frying potatoes
4 eggs
Salt to taste
1/2 teaspoon of finely chopped onion
4 medium-sized potatoes, cut into 1cm-thick slices
Olive oil for frying potatoes
4 eggs
Salt to taste
1/2 teaspoon of finely chopped onion
Drain the potatoes, fry them, and absorb excess oil with paper towels
Next, beat the eggs until they're just frothy, add a pinch of salt and a sprinkle of chopped onion
Heat a non-stick skillet with a small amount of olive oil
Arrange the potatoes to cover the bottom, then pour in the eggs
Cover, maintain low heat for 10 minutes
Using one plate, flip the frittata and cook for another 10 minutes over low heat.
