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Potato and Cheese Frittata

Preheat oven to 180°C. Heat the butter and oil in a pan, fry the onion and leek over a moderate heat for 3–4 minutes. Cool. Whisk the eggs, cream, garlic, salt and pepper in a mixing bowl and add the grated cheeses, potatoes...

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INGREDIENTS

1 tbsp (15ml) Clover MooiRiver Butter
1 small onion, peeled and diced
2 leeks, sliced
6 eggs
½ cup (125ml) Clover Fresh Cream
1 clove garlic, crushed
salt and black pepper
¼ cup (60ml) finely grated Clover Tusser’s Cheese
¼ cup (60ml) finely grated Clover Gouda or Cheddar Cheese
500g potatoes cooked and sliced (or use a mixture of potato and sweet potato)
2 tbsp (30ml) Olive Pride Extra Virgin Olive Oil

Method

Preheat oven to 180°C.
Heat the butter and oil in a pan, fry the onion and leek over a moderate heat for 3–4 minutes.
Cool.
Whisk the eggs, cream, garlic, salt and pepper in a mixing bowl and add the grated cheeses, potatoes and the onion mix.
Combine.
Heat the oil in an ovenproof dish, over a low heat and pour the frittata into the pan.
Cook for 3 minutes and using a spatula, pull the cooked edges towards the centre of the frittata, to allow the uncooked egg mixture to run to the edge of the pan.
Bake for 20–25 minutes, or until just set.
Serve in wedges with grilled bacon and tomatoes.

CLOVER INGREDIENTS USED IN THIS RECIPE