Ingredients
Method
Preparation
- Peel the potatoes and cut them into small cubes of equal size for even cooking.
- Place the cubed potatoes in a saucepan, add salt, and cover with water.
- Set the saucepan on the stove over high heat and bring to a boil, then reduce heat and cook for 10 minutes until potatoes are tender but not mushy.
- Remove the potatoes from heat and drain thoroughly, discarding the cooking liquid.
- In a separate mixing bowl, crack the eggs and beat them well with a pinch of salt and black pepper to taste.
- Add the drained potatoes to the beaten eggs and stir gently to combine, ensuring the potatoes are evenly coated.
Cooking
- Pour a thin layer of vegetable oil into a 24 cm (9.5-inch) diameter frying pan and heat over medium heat until the oil shimmers.
- Once the oil is hot, pour half of the potato and egg mixture into the pan, spreading it evenly across the bottom with a spatula.
- Arrange the turkey slices evenly over the potato layer, covering the surface.
- Sprinkle the grated cheese over the turkey slices in an even layer.
- Pour the remaining potato and egg mixture over the cheese, spreading gently to cover completely.
- Cover the frying pan with a lid and reduce heat to medium-low, cooking for 10-12 minutes until the bottom is golden and the eggs are mostly set.
- Carefully flip the frittata using a large plate: place the plate over the pan, invert quickly, then slide the frittata back into the pan to cook the other side.
- Cook uncovered for an additional 5-7 minutes until the frittata is fully set, golden brown, and cooked through.
- Remove from heat, let rest for 2 minutes, slice into wedges, and serve warm.
Notes
This dish is excellent for using leftover cooked potatoes and provides sustained energy. The simple method preserves nutrients while creating a delicious golden crust.