Potato Frittata


Serves 4 people

  • 2 large firm-cooking waxy potatoes
  • 1 shallot or small sweet onion
  • 1 mini Bak Choi (Bok Choy)
  • 6 Thai round eggplants (Makua or Kermit eggplants)
  • 6 eggs
  • 75 gr + 25 gr delicious Belgian Milcobel Mozzarella (we recommend Lamella cut).
  • 1 tbsp of soy sauce
  • 10 cherry tomatoes
  • 1 tsp of  Sambal Oelek or Sriracha or any of your favourite chilli sauce.
  • 2 onion flowers or 2 stalks of spring onion.
  • Optional: Teriyaki Sauce


  1. Peel the potatoes and cook in water until just tender. (cooking time will depend on the size of the potatoes).
  2. Drain the water and allow potatoes to cool. Once the potatoes have cooled down, cut into bite-size cubes.
  3. Fry the potato cubes in a little bit of oil or butter together with the finely sliced shallot. Use a frying pan = 20 à 25 cm diameter.
  4. Cut the Bak Choi and eggplant in half and fry briefly with the potato and shallot.
  5. Crack the eggs in a bowl and beat them with a whisk or fork until pale yellow.
  6. Add 75gr of delicious shredded Milcobel Mozzarella and season with soy sauce and Sambal Oelek.
  7. Pour in egg mixture over the vegetables and let the frittata cook gently (+/- 10 min).
  8. Halve the cherry tomatoes and add them to the frittata when it is almost fully cooked.
  9. Garnish with chopped onion flower and 25 gr tasty Milcobel Mozzarella.

Note: even more delicious if served with a little Teriyaki sauce.

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