Potato and Pea Frittata

Potato and Pea Frittata Most excellent comfort food, without the need for a pastry crust
Servings: 4 yield(s)
Ingredients
  • 300 g small new potatoes
  • 1 medium zucchini - coarsely grated
  • 4 eggs
  • 0.25 cup milk
  • 1 clove garlic - minced
  • 1 tbsp wholegrain mustard
  • 1 sprig each of parsely, sage, rosemary and thyme - chopped
  • 60 g cream cheese - roughly chopped
  • 0.25 tsp dried chilli flakes
  • 150 g frozen peas - defrosted
  • 100 g fetta cheese - crumbled
  • 50 g sundried tomatoes - chopped
Instructions
  1. 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)
  2. Coarsely grate the zucchini and leave in a sieve to drain.
  3. Beat the eggs and add the milk.
  4. Mix in the garlic, mustard and chopped herbs.
  5. Add the cream cheese and whisk until small lumps remain.
  6. 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.
  7. Add the zucchini, chilli and peas, stir through and cook for 2 minutes.
  8. Pour the egg mixture over and stir to coat. Sprinkle with the feta cheese and tomatoes.
  9. Lower the heat and cook, without stirring for 5 minutes – until set.
  10. Place under a griller for 2 to 5 minutes – until golden brown.
Recipe 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.