Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Servings 4


  • 6 large Irish potatoes, peeled
  • 5 eggs
  • 1 cup cooked shredded chicken
  • 2 sausages
  • 3 scotch bonnet peppers, chopped
  • 1 onion bulb, chopped
  • 2 garlic cloves, minced
  • 1 small red bell pepper, cut in strips
  • 1 small red bell pepper, cut in strips
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon thyme
  • 1 chicken seasoning cube
  • 1/2 teaspoon ground chili pepper
  • 1 teaspoon paprika power
  • 1 tablespoon butter or 1 cooking spoon olive oil
  • Salt to taste


  • Start by cutting up potatoes into bite size pieces, then place in a pot of boiling water, season with a little bit of salt and allow to steam up slightly for about 4-5 minutes.
  • Then add butter into a medium size frying pan or skillet, place the pan or skillet over medium-low heat and allow to melt.
  • Afterwards, add chopped onions and stir fry until caramelised.
  • Next, transfer minced garlic and scotch bonnet peppers and stir fry for a further 30 seconds.
  • Afterwards, add shredded chicken and sausage, stir to combine and allow to cook for another 2 minutes, stirring occasionally.
  • Then add seasoning cubes, curry powder, thyme, ground chili pepper, paprika powder and salt, stir to combine and leave to cook for a further 2 minutes.
  • Add slightly cooked Irish potatoes and red bell pepper strips, stir again to combine ensuring that the potatoes are thoroughly coated with the spice. Cover the pan and leave to cook gently for a further 3 minutes.
  • While that is cooking, crack open the eggs in a mixing bowl, sprinkle some salt to taste, whisk thoroughly to combine.
  • Transfer whisked eggs into the pan with the potato filling, ensuring that eggs are evenly distributed over filling.
  • Place some more red bell pepper strips over the top for a pop of colour.
  • Cover the pan with a lid or aluminium foil and reduce heat to the lowest. Leave to cook for 15-18 minutes making sure that the lid or aluminium foil is not removed.
  • After 18 minutes, remove the lid or foil and you will know it is done when the centre is all firmed up. Leave to cool down for about 7-10 minutes or until the frittata releases itself from the sides of the pan.
  • Cut in slices and enjoy.

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