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Potato Frittata




Source of Recipe


Western Star E-meals Issue 116


List of Ingredients




� Cup Olive Oil
2 Tbsp Western Star Butter
2 Large Potatoes, thinly sliced
3 Garlic Cloves, crushed
1 Large Handful of Spinach Leaves
Salt and Pepper
2 Tbsp Freshly Chopped Parsley
2 Tsp Freshly Chopped Chives
6 Eggs, lightly beaten


Recipe



Preheat the oven to 200C. Heat half of the oil and half of the butter in a large ovenproof frying pan over medium heat, and add the sliced potato. Cover and soften for 5 minutes. Turn the potatoes, and then add the garlic, spinach and seasoning, turning every now and again until the potato is tender. Place in a bowl, add the herbs and set aside.

Wipe out the pan, and place the remaining oil and butter into the saucepan. Add the eggs to the potato mixture, and then add the whole mixture back to the pan. Reduce the heat and cook until the underside is brown. Place in the oven, and cook until the top is lightly golden.

To serve, invert on a warm plate and slice into wedges. Serve with a salad or steamed vegetables.