Name: Potato and sun-dried tomato pesto frittata
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 2
Ingredients: 300 gram chat (baby) potatoes; 300 gram kumara, peeled; 1 tablespoon vegetable or olive oil; 1 medium brown onion, finely chopped; 1 clove garlic, crushed; 1 1/2 cup frozen peas, thawed; 1/4 cup flat-leaf parsley, chopped; 8 eggs, at room temperature; 1/3 cup cream; 1 cup tasty cheese, grated; 2 tablespoon bought sun-dried tomato pesto; steamed green beans, to serve

Ingredients

300 gram chat (baby) potatoes

300 gram kumara, peeled

1 tablespoon vegetable or olive oil

1 medium brown onion, finely chopped

1 clove garlic, crushed

1 1/2 cup frozen peas, thawed

1/4 cup flat-leaf parsley, chopped

8 eggs, at room temperature

1/3 cup cream

1 cup tasty cheese, grated

2 tablespoon bought sun-dried tomato pesto

steamed green beans, to serve

Method

1.Preheat oven to 200°C/180°C fan forced. Grease and line base of a 6cm-deep, 19x9cm (base measurement) loaf pan with baking paper, extending paper at long sides for handles.

2.Place potatoes and kumara in a medium microwave-safe bowl. Cover with plastic food wrap; microwave on High (100%) for 4 minutes or until just soft. Cool. Slice vegetables thickly.

3.Heat oil in a medium frying pan over moderately high heat. Add onion and garlic; cook and stir for 5 minutes or until soft. Add potato, kumara, peas and parsley; cook and stir for 1 minute or until heated. Transfer to prepared pan.

4.Whisk eggs, cream, cheese and pesto in a large jug. Season. Pour over potato mixture in pan. Bake for 30-35 minutes or until just set at centre. Stand for 30 minutes (frittata will firm). Slice. Serve with beans.

Kumara is orange sweet potato.
Note

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Ingredients

Method

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