Frittatas are a brilliant way of using up leftover meat and vegetables. This recipe uses delicious potatoes and parmesan cheese.
- 500 g pink-eye potatoes
- 750 ml (3 cups) milk
- ¼ cup unsalted butter
- chilli powder
- 6 eggs
- 2-3 tbsp grated parmesan
- 2-3 tbsp olive oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Wash potatoes, peel and cut into quarters. Pour milk into a heavy saucepan, then add potato and salt. Cook over moderate heat until soft. Mash to a smooth puree with the butter, adding salt and chilli powder to taste.
Beat the eggs, add a pinch of salt and the grated cheese. Blend thoroughly with the potato puree. Brush a large heavy-based frying pan generously with oil. While it is very hot, add the egg and potato mixture. Lower the heat and fry gently until the underside is crisp and brown. Brown the top side under a hot grill.