Gochujang & Potato Slab Frittata

By Director – Josh Ball ·  · 2 min read

Gochujang & Potato Slab Frittata

@therese.spoon has created a tasty pre-prepped breakfast recipe for us, using perfectly imperfect Farmers Pick potatoes. Cook this Gochujang & Potato Slab Frittata in advance and make mornings that much easier!
Prep Time 10 minutes
Cook Time 30 minutes
Course Breakfast
Cuisine Frittata
Servings 4 - 6 servings


  • 1 very large potato (about 300g)
  • 2 tsp minced garlic
  • 2 tsp soy sauce
  • 2 tsp gochujang paste
  • 1 tsp korean chilli flakes
  • 6 eggs
  • 45 ml milk
  • 2 spring onions- finely sliced
  • 1 tsp black & white sesame seeds


  • Pre-heat the oven to 180*c (fan-forced).
  • Peel the potato, then slice into rounds about 2mm thick (or use a mandolin). Place in a microwave proof bowl, add 1 tsp salt and cover in boiled water. Cover & microwave for 2 minutes or until fork tender.
  • Combine the garlic, soy sauce, gochujang paste & chilli flakes in a small bowl. Whisk until combined.
  • Crack the eggs into a large bowl and gently whisk until smooth. Add the gochujang mixture & the milk, and whisk until there are no lumps.
  • Add in the cooked potatoes & half the spring onions, and gently fold in to combine.
  • Line a 20 x 20cm baking tray with baking paper, then pour in the frittata mixture. Sprinkle over with the sesame seeds and the remaining spring onions, and bake for 20-30 minutes or until the centre has set.
  • Leave for 5 minutes before removing the frittata from the tray, then slide the frittata off the baking paper onto a cooling rack to cool. Slice into 6 squares, and serve warm- or save it for breakfast for the next few days!

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