Corn Street Frittata

Serves 4


4 eggs
2 medium sized potatoes
Optional ingredients
sliced mushrooms


First, cut the potatoes in half and put them to boil in a pan of water until almost ready to eat – about 15 minutes.
Remove the cooked potatoes from the pan, straining off the water and place them on some kitchen paper or a clean tea-towel. Slice the potatoes into smaller pieces – no thicker than 1cm.

Melt the butter in a pan and fry with a little oil. Fry the potatoes over a medium heat until they are beginning to turn golden. If you want to add any of the optional ingredients, now is the time to do so.

Beat the eggs in a bowl and add a pinch of salt. Turn up the heat on the pan and pour in the eggs. Using a palette knife allow the liquid egg to escape to the edges of the pan. Place the pan under a grill until the egg has cooked.

Where you could buy the ingredients:

  • St Nicholas Market
  • Farmers ’ Market (Wednesdays)
  • Slow Food Market (1st Sunday of the month)

Thanks to the Upper Horfield Community Cookbook for this recipe

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