Potato frittata

Potato frittata

The herb butter gives this frittata a strong flavour.


  • Roast the onions and potatoes in a pan with butter. Season with salt and pepper and cook until the potatoes are almost ready - approximately 10 minutes on an even heat.
Step 1
  • Whisk the eggs together with the milk, nutmeg, salt and pepper and pour the mix over the potatoes.
Step 2
  • Place the pan to the middle of the oven and cook. Baking time - 20 minutes at 200° on fan.
Step 3
  • Mix the asparagus, spring onions, balsamic vinegar and pepper well and spread it on the hot frittata.
Step 4
  • Serve immediately with coarse rye bread.


Finely Chopped White white onions
150 g
Diced potatoes
750 g
Coarse salt
1 tsp
Freshly pepper
1 pinch
Creme fraiche With Herbs
30 g
Skimmed milk
75 ml