POTATO, GOATS CHEESE AND HERB FRITATTA
PREP TIME: 15 MINUTES
COOKING TIME: 35 MINUTES
SERVES: 6
INGREDIENTS
750g baby Spud Lite potatoes, halved and quartered
2 tablespoons olive oil
1 large brown onion, thinly sliced
2 cloves garlic, crushed
8 jumbo eggs, lightly beaten
1/4 cup (60ml) milk
1/3 cup grated parmesan
2 tablespoons dill
2 tablespoons basil
2 tablespoons chives
salt flakes and freshly ground black pepper
100g soft goats cheese
TO SERVE
Tomato chutney (if desired)
METHOD
1. Preheat oven to 200ºC (180ºC fan-forced).
2. Bring a medium saucepan of water to the boil. Add potatoes and cook for 7 minutes or until just tender. Drain. Return to pan over heat to dry out.
3. Heat olive oil in a large ovenproof non-stick frying pan over a medium heat add onion, stirring to coat. Cook for 10 minutes or until lightly golden, before adding garlic and cooking for a further 2 minutes. Add cooked potatoes, stirring gently until coated in onion mixture.
4. In a large jug, combine eggs, milk, dill, basil, chives, salt and pepper, whisking to combine. Pour over potato mixture and dot the top of the frittata with goats cheese. Reduce heat to low and cook for 10 minutes or until edges start setting.
5. Place in preheated oven and cook for a further 20 minutes or until frittata is set, cooked through and has slightly puffed up.
6. Leave to stand in pan for 15 minutes, to allow time for the base to sweat. This will help the frittata release easily from the pan.
Serve frittata with tomato chutney.
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