Category: Main Course
Cuisine: Italian
Yields:
4 Servings
Potato and Pea Frittata
Most excellent comfort food, without the need for a pastry crust
Ingredients
Adjust Servings
Instructions
- Cut the potatoes into 5mm-thick slices (a mandolin is ideal for this), place in a microwave-proof dish, cover and cook, on high, for 6 minutes. Alternatively, boil the potatoes (see NOTE)
- Coarsely grate the zucchini and leave in a sieve to drain.
- Beat the eggs and add the milk.
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Mix in the garlic, mustard and chopped herbs.
- Add the cream cheese and whisk until small lumps remain.
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Heat oil, to a medium heat, in a 25 to 30 cm non-stick, oven-proof pan – add the potato slices and cook for 5 minutes – turn and cook for a further 5 minutes.
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Add the zucchini, chilli and peas, stir through and cook for 2 minutes.
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Pour the egg mixture over and stir to coat. Sprinkle with the feta cheese and tomatoes.
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Lower the heat and cook, without stirring for 5 minutes – until set.
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Place under a griller for 2 to 5 minutes – until golden brown.
Notes
If not using a microwave, cook the whole potatoes in boiling water for about 25 minutes – until just tender, drain and slice when cool enough to handle.