Fridge Friend Recipes
Crispy Potato and Tilsit Frittata recipe
A golden potato frittata enriched with Tilsit and finished with a swirl of sour cream. It is a simple, adaptable meal with plenty of savoury flavour.
45 min · Medium · Italian Jump to method
Ingredients
- 600g Potatoes
- 120g Tilsit
- 100g Soft Cheese Slices
- 100g Sour cream
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 358 kcal |
| Protein | 11.5 g |
| Carbohydrates | 34.8 g |
| Fat | 18.3 g |
| Saturated fat | 11 g |
| Fibre | 2.8 g |
| Sugar | 2.6 g |
| Sodium | 420 mg |
Why this works
A moderately energy-dense dish with decent protein, but fairly high in saturated fat and salt from the cheese and sour cream.
Potatoes provide potassium. Potatoes contribute potassium, which supports normal blood pressure and muscle function, though the overall dish is not low in salt.
Cheese and sour cream add calcium and protein. Tilsit and sour cream boost calcium and protein, but they also raise saturated fat considerably.
Moderate fibre only. The potato base offers some fibre, but this is not a high-fibre dish unless served with extra vegetables.
Method
- Preheat the oven to 190°C (Fan 170°C, 374°F, Gas Mark 5).
Use the centre shelf so the heat is even; the oven should be fully up to temperature before anything goes in, or the top may colour before the middle firms.
- Peel the potatoes and cut them into small cubes.
Cut the cubes to a similar size so they cook at the same rate, and keep them small enough to be tender without collapsing into mash later.
- Cook the potatoes in simmering water until just tender, then drain well.
Lift out a piece and press it with the back of a spoon: it should yield at the centre but still hold its shape, not split or fall apart in the pan.
- Transfer to an ovenproof frying pan and cook gently until the edges begin to turn golden.
Keep the heat at medium-low and let any remaining moisture evaporate before the edges colour; if the pan is too hot, the potatoes will scorch before they crisp.
- Add the Tilsit and let it start to melt among the potatoes.
Stir only briefly so the cheese nestles through the potatoes rather than clumping into one sticky mass, and take it off the heat as soon as the first glossy streaks appear.
- Spread the soft cheese slices over the surface.
Lay the slices right up to the edges in an even layer so they soften uniformly; avoid overlapping too much or the top can bake patchy.
- Bake for 10–12 minutes until set and lightly browned.
Watch for the surface to look just set with pale golden spots, rather than dark brown, because it will continue to firm up for a minute after coming out of the oven.
- Finish with a spoonful of sour cream before serving.
Add the sour cream at the table or just before serving so it stays cool and tangy; a thick dollop gives the richest contrast against the hot, crisp frittata.
Other Potato Recipes
Creamy Potato and Tilsit Bake
70 min · Golden sliced potatoes baked in a rich sour cream and Tilsit sauce until bubbling and crisp on top. Comforting, savoury and perfect as a hearty side or light main.
Tilsit Stuffed Potato Skins with Sour Cream
55 min · Crisp potato skins loaded with melted Tilsit and finished with a cool spoonful of sour cream. A simple, satisfying dish with a lovely contrast of textures.
View category
Discover recipes from your fridge contents
Use the FridgeFriend app to recognise the ingredients already in your fridge and help you discover recipes.
