Caramelised Onion and Potato Frittata with Courgette Salad

Caramelised Onion and Potato Frittata with Courgette Salad

Ready in 45 minutes • Serves 2-3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, May 28, 2017.
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Tonight’s dish is the perfect winter warmer, well balanced and comforting.

Ingredients

CARAMELISED ONION AND POTATO FRITTATA

  • 1 brown onion, thinly sliced
  • 400g potatoes, scrubbed and diced 1cm
  • ½ cups vegetable stock
  • 1 tablespoon butter
  • 2 teaspoons finely chopped rosemary leaves
  • 4 eggs
  • 3 tablespoons milk
  • 2 tablespoons chopped parsley leaves
  • Pinch of salt
  • Pinch of ground black pepper
  • 50g feta cheese

COURGETTE OR CAPSIUCM SALAD

  • 2 courgettes OR 1 capsicum, core removed and cut into 1cm strips
  • ½ bag baby kale leaves
  • 1 tablespoon raisins
  • 1 tablespoon pine nuts
  • 2 tablespoons mint leaves, roughly chopped
  • Juice of ½ lemon

TO SERVE

  • 40g tomato and currant chutney

Steps

  1. oven grill to high and position rack in middle of oven.
  2. Heat a drizzle of oil in a medium, oven-proof fry-pan on medium-high heat. Cook onion for 4-5 minutes, until caramelised. Remove from pan and set aside. Reserve pan.
  3. Add potatoes, stock, butter and rosemary to reserved pan. Bring to the boil and simmer for 12-15 minutes, or until tender and all liquid has evaporated. Remove from heat, season with salt and pepper and return cooked onions to pan.
  4. While potatoes are cooking, whisk eggs, milk, parsley, salt and pepper together in a medium bowl. Pour egg mixture over potato and onion, shaking pan gently to distribute evenly. Sprinkle over feta cheese.
  5. Place pan on low heat and cook for 4-5 minutes, until eggs are starting to set. Transfer pan to oven to grill for 4-5 minutes, until lightly browned and egg is set. While frittata is cooking, prepare salad.
  6. Use a vegetable peeler to peel courgettes (if using) into long, thin ribbons, stopping when you reach the core (discard core and seeds). Add to a medium bowl with all remaining courgette salad ingredients OR toss all capsicum salad ingredients in a medium bowl. Drizzle with a little olive oil, season to taste with salt and pepper and toss lightly
  7. cut caramelised onion and potato frittata into 4-6 pieces and divide between plates. Dollop over tomato and currant chutney and serve courgette/capsicum salad on the side.

Nutritional Information

Energy 2664 kj
637 kcal
Protein 34.1g
Carbohydrate 55.9g
Fat 30.9g