Potato, Sundried Tomato & Spring Onion Frittata
- Contains Eggs
- Contains Dairy
Prepared with
Ingredients
- 8 large eggs
- 2fl. oz double cream
- 0.5oz fresh parsley, finely chopped
- 0.2oz chives, finely chopped
- 1 tbsp capers, drained, finely chopped
- 1oz sundried tomatoes, drained and finely chopped
- 4 spring onions, finely sliced
- 1oz Cheddar cheese, grated
- 1 tsp salt
- 1⁄2 tsp ground black pepper
- 12oz cooked potatoes, cut in 1cm slices
- 20cm x 25cm heat-proof dish
Instructions
Step 1
Neatly line a 20cm x 25cm heat-proof dish with baking parchment.
Step 2
In large bowl, beat eggs with cream, parsley, chives, capers, sundried tomatoes, spring onions, Cheddar cheese, salt, and pepper until evenly combined.
Step 3
Place potatoes in an even layer in the prepared dish and evenly cover with the egg mixture.
Step 4
Insert crisper plates into the drawer. Place dish into drawer, insert drawer into unit.
Step 5
Select MEGAZONE, select AIR FRY, set temperature to 180°C and set time to 20 minutes. Press START/STOP to begin cooking.
Step 6
When 5 minutes remain, open drawer and cover dish with foil. Close drawer to continue cooking.
Step 7
When cooking is complete, remove baking dish and transfer to a board. Allow to cool for 5 minutes before cutting. Serve with a crisp green salad and crusty bread.