Mushroom and potato frittata
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- Abigail Donnelly
- 4
- Easy
- Dairy free
- 20 minutes
- 20 minutes
Ingredients
- 2 medium potatoes, peeled
- 1 T olive oil
- 2 cloves garlic, crushed
- 150 g brown mushrooms, sliced
- 3-4 free-range eggs, beaten
- 3 spring onions, finely chopped
Cooking Instructions
Cut the potato into 1 cm cubes. To a pan over a medium heat, add the olive oil and, when hot, gently fry the potato cubes until slightly softened and just golden.
Add the crushed garlic and mushroom and fry for a further 5 minutes. Pour over the beaten eggs and sprinkle with the spring onion.
Reduce the heat and gently fry the mixture as you would an omelette, lightly browning the under side before flipping over or placing under a hot grill to colour and cook through.
Season to taste, then cut into thick squares and serve immediately.
TASTE’s take:
This quick brunch, lunch or stand-by snack is a great way of using up extra baked potatoes.
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