Baked Potato and Mushroom Frittata Recipe

Ingredients

Serve 4

• 14 oz/400 g waxy potatoes, peeled

• 1 small onion, finely chopped

• 3 tbsp extra-virgin olive oil

• 1 tbsp butter

• 4 small porcini mushrooms, thinly sliced

• 1/4 tsp finely chopped thyme

• 1/4 tsp finely chopped marjoram

• 1/4 tsp finely chopped rosemary

• 2 tsp finely chopped parsley

• salt and freshly ground black pepper to taste

• 4 eggs

• 7 tbsp cream

Method:

1. Cook the potatoes in a large pot of salted, boiling water for 15-20 minutes, or until tender. Drain and slice thinly.

2. Preheat the oven to 350°F/180°C/gas 4. Butter an B-inch (20-cm) baking pan.

3. Sauté the onion in the oil and butter in a large frying pan over low heat for 4 minutes until transparent.

4. Add the mushrooms and herbs. Season with salt and pepper and cook for 5 minutes until the mushrooms are tender.

5. Beat the eggs and cream in a medium bowl. Season with salt and pepper.

6. Add the mushroom mixture and potatoes and mix well. Pour into the prepared baking pan.

7. Bake for 15-20 minutes, or until golden brown and set. Turn out onto a serving dish and let cool slightly. Serve warm in slices.