Potatoes Tofu And Garlic Frittata

150g potatoes that have been previously boiled and cooled

100/125g pressed tofu

20g olive oil

One teaspoon each of garlic powder, dried thyme and dried chives

4 eggs (seasoned with pepper and one teaspoon of salt or 50g grated parmigiano reggiano)

Optionally: one tablespoon or two of yogurt

Cut the potatoes and boil them until fork tender. Cool them rapidly on a wire rack, pat them dry and put them in the fridge in no more than 1.5/2 hours.
After 8/12 hours, take your potatoes and fry them in the oil until golden brown along with the tofu and the spices.
Whisk eggs with the salt and/or parmigiano reggiano (and optionally yogurt) and pour them over the potatoes.
Cook for 6/8 mins at medium low heat, then flip the frittata and cook the other side for roughly ~3 minutes or until golden brown.

Course🥞Breakfast

Diets🥕Vegetarian...

Category🍳Frittata

Cuisine🇮🇹Italian

Occasions🥐Brunch📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 25m