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Total Time
45 minutes
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 towardquiche．一些切碎的香菜增加亮度,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 (acast-iron panis ideal, but agood nonstick skilletalso 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.
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What you’ll need
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Cast Iron Skillet
$30 At Amazon
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Small Offset Spatula
$9 At Amazon
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Vegetable Peeler
$10 At Amazon
Ingredients
4–6 servings
Step 1
Place a rack in middle of oven and preheat to 350°. Whisk12 large eggs,½ cup heavy cream,1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and1 tsp. freshly ground pepperin a large bowl until combined; whisk in½ cup finely chopped cilantro．
Step 2
Heat¼ cup vegetable oilin a large cast-iron skillet over medium-high. Cook1 large russet potato (about 8 oz.), peeled, cut into ⅛"-thick matchsticks, stirring occasionally, until beginning to brown around the edges, about 4 minutes. Add1 small onion, thinly sliced, and3 garlic cloves, thinly sliced, and season with remaining1 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 andflaky sea salt．Run a small offset spatula around sides to loosen, then cut into wedges. Serve withsriracha．
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