pot

Gluten-Free Recipes:
Potato Frittata

 vegetables
We have tried the recipe in a conventional oven only, and it is very nice!

Ingredients:

2 tsp oil 1 large onion sliced thinly
1 clove garlic crushed 1 small red capsicum
130 gm corn kernels 2 tsp chopped fresh oregano
2 medium potatoes (sliced thinly) 5 or 6 eggs beaten lightly
1/2 cup milk 2 tsp chopped thyme
1/2 cup coarsely grated cheese

Method:

Grease a 20 cm (8 in) square (or pentagonal if you like!) casserole dish (or microwave safe dish if cooking in a microwave).

Gently fry the onion, garlic and capsicum in the oil, then drain on absorbent paper. Combine with the corn and oregano.

Using half of the potato, line the bottom of the baking tin. Top with the onion mixture, and then the remaining potato. Pour the combined eggs and milk over the top.

Place in a moderate oven (180C). Cook uncovered for about 30 min or until centre is almost set (approx 20 mins in a microwave on medium setting).

Sprinkle thyme and cheese onto the top of the mixture. Return to oven and cook uncovered for about 30 mins or until the cheese melts and the frittata is set ( approx 8 mins in microwave on medium setting). Stand covered for 5 mins.

Serve with salad.

Notes:

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Last updated :April, 2000