Inspired by Tanzanian chips mayai, a french-fry-studded omelet commonly eaten for breakfast, this potato frittata recipe (good for any time of day!) skips the fries in favor of thinly shredded russets, shallow-fried until crispy and golden. A quick sauté of onion and garlic brings in even more flavor, while a generous glug of heavy cream in the egg base tilts the filling more toward quiche. A handful of chopped cilantro adds brightness, but you could swap it out for your favorite tender herb or green onions. Serve with sriracha to mimic the acidic, slightly sweet kick of Peptang tomato sauce, a popular Kenyan condiment.
The frittata travels from stovetop to oven, so make sure to use an oven-safe skillet (a cast-iron pan is ideal, but a good nonstick skillet also works). Equally delicious warm as it is room temperature or cold from the fridge, you could make this easy recipe for a brunch with friends, then have a slice later in the evening, no extra work or reheating required.
What you’ll need
Cast Iron Skillet
$35 At Amazon
Small Offset Spatula
$7 At Amazon
Vegetable Peeler
$14 $10 At Amazon
Recipe information
Total Time
45 minutes
Yield
4–6 servings
Ingredients
Preparation
Step 1
Place a rack in middle of oven and preheat to 350°. Whisk 12 large eggs, ½ cup heavy cream, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 1 tsp. freshly ground pepper in a large bowl until combined; whisk in ½ cup finely chopped cilantro.
Step 2
Heat ¼ cup vegetable oil in a large cast-iron skillet over medium-high. Cook 1 large russet potato (about 8 oz.), peeled, cut into ⅛"-thick matchsticks, stirring occasionally, until beginning to brown around the edges, about 4 minutes. Add 1 small onion, thinly sliced, and 3 garlic cloves, thinly sliced, and season with remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Cook, stirring often, until onion is softened and beginning to brown around the edges, about 3 minutes.
Step 3
Pour egg mixture into skillet and cook, undisturbed, until edges are just set, about 2 minutes. Transfer skillet to oven and bake frittata until puffed and just set, with a slight wobble in the center when gently shaken, 18–23 minutes. Let cool 5 minutes.
Step 4
Season frittata with more pepper and flaky sea salt. Run a small offset spatula around sides to loosen, then cut into wedges. Serve with sriracha.
