Ingredients
- Serves 4
- 250 ml (1 cup) olive oil
- 4 (about 500g) Desirée potatoes, coarsely chopped
- 1 onion, thinly sliced
- 8 eggs, lightly beaten
- 2 spring onions, sliced thinly
- 2 Tbsp each of finely chopped mint and flat-leaf parsley leaves
- 80 g baby salad leaves
POTATO AND HERB FRITTATA
Method
- Heat olive oil in a 20cm frying pan over high heat and fry potatoes, turning occasionally, for 10 minutes or until golden, add onion during last minute of cooking and cook until tender
- Line a colander with absorbent paper
- Drain potatoes, reserving oil
- Preheat grill to high
- Whisk together eggs, herbs and season to taste with sea salt and freshly ground black pepper
- Using the same frying pan, heat 1 Tbsp of reserved oil over medium heat, add potato and onions, then pour over egg mixture and cook for 5 minutes, shaking pan occasionally to prevent sticking
- When almost set, place under grill and cook for 3 minutes or until golden and set
- Slide onto a cutting board and cut into wedges
Comments
Thanks to BRYDONE GROWERS for providing the potatoes, and to SPECKLED HEN for the eggs used in the demonstration.
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