Potato and Mushroom Frittata with Kimchi and Gochujang Mayonnaise

Steps

1. oven to 230°C. Line a medium baking dish (measuring about 15 x 25cm) with baking paper.
2. Toss potatoes and mushrooms in prepared baking dish with a drizzle of oil and season with salt and pepper. Roast for about 20 minutes, until potatoes are tender. Turn once during cooking.
3. While potatoes and mushrooms are roasting, prepare the rest of the meal. Roughly chop kimchi and add to a large bowl with eggs, salt and Korean chilli flakes. Whisk to combine and set aside.
4. Combine all gochujang mayonnaise ingredients in a small bowl and mix well.
5. When potatoes are tender, remove baking dish from oven, add egg mixture and use a wooden spoon to evenly distribute mushroom and potato. Return to oven for a further 5-7 minutes, or until egg is just set and the centre of the frittata springs back when gently pressed. Allow to cool slightly.
6. While the frittata is cooling, prepare the salad. Cut cucumber in half, then thinly slice on an angle and add to a medium bowl with remaining salad ingredients. Toss to combine.
7. cut potato and mushroom frittata into 3-4 pieces. Place a slice onto each plate with salad and a dollop of gochujang mayonnaise on the side.