This recipe is sure to impress with its simplicity and bold flavours. So, grab your pan and let's dive into the recipe!


  • 2 tablespoons oil

  • 680 grams baking potato, peeled and cut into 1.5 cm cubes

  • 1/4 teaspoon salt

  • 8 large eggs

  • 1/8 teaspoon fresh-ground black pepper

  • 1/4 cup grated Parmesan

  • 50 grams sliced Goose on the Loose Kangaroo Salami

  • 1 tablespoon butter

  • 1/4 cup mild goat cheese, crumbled, or your favourite cheese



  1. In a large nonstick ovenproof frying pan or cast-iron pan, heat 1 tablespoon of oil over medium heat. Add the potato and salt, and cook until the potato cubes are golden brown and cooked through, about 5 minutes. Take them out of the pan and let them cool.

  2. In a big bowl, whisk together the eggs with the pepper and Parmesan cheese. Then, mix in the Kangaroo salami and the cooked potato.

  3. Put the butter and the remaining 1 tablespoon oil in the pan. Melt the butter over medium heat. Pour in the egg mixture and turn down the heat to low. Sprinkle the cheese on top. Cook until the eggs are almost cooked through, about 6 to 7 minutes.

  4. Turn on the heat. Cook the frittata about 15 cm from the heat, if you can, until the eggs are cooked through, about 2 minutes. Use a spatula to loosen the frittata, then slide it onto a plate. Cut into slices and serve.


 Whether you're cooking for yourself or sharing with loved ones, this frittata is sure to satisfy your cravings and leave you wanting more. Happy cooking and forget to tag us on our socials!