POTATO AND SPRING LEAF FRITTATA

 

I am constantly rummaging around in my garden to see the new growth.  Slow as it is at the moment I did notice the softer herbs and leaves are filling out.  These soft, fragrant herbs like chives, parsley, dill and roquette are great added to salads to finish soups, or folded into an omelette or in this case a more substantial frittata.

Frittatas are such a quick and healthy option, great for lunch and for a lighter dinner.

 

Serves 6-8

Ingredients 

¼ cup olive oil

200g potatoes, peeled, cut into 4mm thick slices

2 onions, sliced thinly

6 large eggs

⅛ tsp salt

Freshly ground pepper

50g spring leaves, roquette, spinach, kale

Large handful garden herbs such as parsley, chives, dill, roughly chopped

2 Tbsp freshly grated parmesan cheese

Method

Add the oil to a medium sized fry pan.  Over a moderate heat add the sliced potatoes and onions and cook until tender, you do not want them to brown too much.  If this does occur, adjust the temperature and continue cooking (10 minutes).

Whisk the eggs in a large bowl, add the herbs and leaves, season with salt and pepper.

Drain the potatoes and onions from the oil.  Return the oil back to the fry pan and put the cooked potatoes into the egg and herb mixture. Gently stir to combine.

Heat the oil up and pour in the egg mixture.  Using a spatula, gently move the outside of the mix into the centre and let the runny egg mix to fill the gap.  This helps speed up the cooking.

Allow the egg to settle now and set over a low heat. 

Place a large plate over the pan and carefully flip the frittata onto the plate.  Slide the frittata back into the pan and cook for a further 2 minutes.  You do not want to overcook it as it is best eaten moist.

Turn out onto a plate and best eaten at room temperature.