By Kate Whitaker


20 - 25 mins

Serves 2



6 whole large eggs
75g grated Parmesan
large handful fresh basil, torn
¾ tsp Cornish Sea Salt Lemon & Thyme
4 garlic cloves, thinly sliced
4 tsbp olive oil
2 large potatoes (about 600g), peeled and diced
400g cherry tomatoes




  • Whisk together the whole eggs, half of the grated parmesan, basil, Cornish Sea Salt Lemon & Thyme and pepper in a bowl.
  • Part boil the potatoes in boiling salted water for 5-6 minutes, drain well and allow to dry in the pan.
  • Heat 3 tbsp of olive oil in a frying pan and add the potatoes and fry, turning, until golden brown all over. Set aside.
  • Heat a little more oil in the pan and fry the garlic for 30 seconds, then add the whole tomatoes and fry until the skins begin to split and brown.
  • Add the potatoes back to the pan and pour over the egg mixture.
  • To make sure the eggs cook throughout, without parts burning, lift up the cooked egg around the edges to let uncooked egg flow underneath. Cook until just set.
  • Preheat the grill to medium high, then grill the top of the frittata for about 3 minutes until it sets and becomes golden.
  • Scatter with extra basil and serve.

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