These are fab stuffed into bread rolls, taken to a picnic, school, work, eaten on a beach, in the bush …
500g (2 large) floury potatoes, such as agria
50g (1½ oz) butter
2 cloves garlic, peeled and crushed
6 medium (size 6) free-range eggs
4 Tbsp freshly grated parmesan cheese
1 cup basil leaves, chopped
2 Tbsp olive oil
1 Peel potatoes and cut into small dice. Put potatoes in a saucepan, cover with cold water, salt lightly and bring to the boil. Cook potatoes until three-quarters cooked, drain, and leave to steam for 2-3 minutes. Heat a medium frying pan (skillet) over low to medium heat and drop in most of the butter. Once it is sizzling, add the potatoes and cook for about 15 minutes, turning often with a spatula, until tender and lightly golden. Sprinkle generously with sea salt, then stir through the garlic. Cook for 2-3 minutes more, until the garlic is cooked through. Cool potatoes for 10 minutes.
2 Lightly beat eggs in a bowl with ¼ tsp salt and parmesan. Add potatoes and basil. Heat oil in a large frying pan (skillet) over medium heat. When it is hot, drop in the rest of the butter. Drop egg and potato mixture into pan in spoonfuls (you’ll need to cook the frittatas in batches). Cook for several minutes until golden, then turn and cook second side for a few more minutes. Don’t overcook. Transfer to a cake rack set over a tray or plate and sprinkle lightly with sea salt.
3 Serve warmish or at room temperature.
These should really be called frittate, (the word ending in an e not an a), which is the plural of frittata in Italian. But the name is slipping into the English language and the plural is more likely to be frittatas. I just can’t quite bring myself to put it in the title.