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Potato, Pea, Corn and Herb Frittata Recipe

By

 

Veg HT CD MC Italian 30Mins

 

A substantial frittata which will serve 4 people. Excellent for summer eating and picnics.

Yield:

Serves 4

Prep & Cook Time:

30 mins

Recipe Tags:  Vegetarian  Hot  Cold  Vegetables  Herbs  Main Course Gluten Wheat Free

 

Ingredients

175g/6oz New Potatoes, diced
3 tbsp Olive Oil
1 Large Onion, diced
50g/2oz Fresh Green Peas
50g/2oz Fresh Sweetcorn Kernels
8 Eggs
25g/1oz Finely Grated Parmesan Cheese
3-4 tbsp Freshly chopped Mixed Herbs such as Parsley, Oregano, Tarragon or Coriander
Salt and freshly ground black pepper
 

Instructions

 

1.  Place the potatoes in a small saucepan with cold water and a little salt. Bring to the boil and continue to boil for about 5 minutes.

2. Meanwhile, heat the oil in a 20cm/8-inch frying pan over a low to medium heat, add the onions and sauté very gently for 3-4 minutes, stirring, until they begin to soften. Do not allow to brown.

3. Remove the potatoes from the pan with a slotted spoon, reserving the cooking water, and drain on kitchen paper. Blot dry then add to the onions and continue to cook over a low heat, turning frequently for 4 minutes. Do not allow to brown.

4. Meanwhile, add the peas and sweetcorn to the reserved cooking water and cook for 2-3 minutes.

5.  Drain the peas and sweetcorn well then add to the potato mixture in the frying pan and cook for a further 4 minutes over a very low heat, turning from time to time then transfer the mixture to a large plate using a slotted spoon, spread it out and allow to cool for a few minutes whilst you prepare the eggs.

 

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8. Preheat the grill to hot and continue to cook the frittata for a further 5-6 minutes without stirring, until it has mostly set with only the top remaining a little soft.9. Transfer to the grill and cook for 2-3 minutes until completely set, golden brown and slightly puffy.

 

10.  Invert the frittata onto a large plate, then turn it over again. Can be served immediately or allow to get completely cold before serving. Best served at room temperature.

End of instructions

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