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Recipe

Potato, caramelised onion and feta frittata

On any given day, Nici will have potatoes and eggs in the house, and we're sure you do too. Just add caramelised onions and feta, and this sensational frittata can be yours to enjoy!

By Nici Wickes
  • 40 mins cooking
  • Serves 6
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Ingredients

  • 750 gram all-purpose potatoes (Nici used Vivaldi), peeled
  • 5 eggs
  • 2 tablespoon rosemary sprigs, finely chopped
  • 1/2 teaspoon sea salt and ½ tsp pepper, to season
  • 150 gram feta, crumbled
  • 4 tablespoon store-bought caramelised onion relish (Nici used Anathoth)
  • 3 tablespoon olive oil

Method

  • 1
    Preheat oven to 180°C. Grease and line a 20cm x 20cm oven dish (feel free to use a cake tin or ceramic pan).
  • 2
    Halve the bigger potatoes, then par-boil in well-salted water until still firm in the middle. Drain well and when cool enough to handle, slice thinly.
  • 3
    Beat the eggs in a large bowl with the rosemary and seasoning. Add the potatoes to the egg and coat well in the mixture. Stir through the crumbled feta and onion relish.
  • 4
    Spoon the mixture into the prepared dish. Shake to distribute evenly and smooth the top. Splash over the olive oil.
  • 5
    Bake for 30-40 minutes or until the egg is set. Rest and cool before slicing and eating.

Notes

  • This is best served at room temperature and makes a wonderful snack or lunch.

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