Potato, Olive and Feta Frittata

Prep Time	10 minutes
Baking Time	20-25 minutes
Baking Pan	Enamel Oblong Bakin g Dish 2.5L
Serves	12

Ingredients

2 tablespoons olive oil
500g cleaned waxy potatoes (we used Kipfler), thickly sliced (about 3mm)
2 cloves garlic, crushed
110g marinated green split olives
100g feta, roughly crumbled
8 eggs
¼ cup grated parmesan
Sea salt and freshly cracked black pepper
Basil leaves, to serve

A Mediterranean bake that’s a winner for any meal, plus as a snack the next day created by The Hungry Babushka.

Method

Step 1

Preheat oven to 200⁰C (fan forced).

Step 2

Heat oil in a large frypan over medium heat. Add potatoes and cook, stirring every now and again, for 5-6 mins or until potatoes begin to soften. Add garlic and cook for another minute until fragrant. Season.

Step 3

Arrange the potatoes onto baking dish. Add split green olives with their oil and feta, then toss to combine.

Step 4

Whisk together eggs and parmesan. Season. Pour evenly over the potato mixture then bake for 20-25 mins until golden and cooked through.

Note

Serve warm with a side salad. This frittata is also nice cut into smaller pieces and served at room temperature cut as an easy picnic snack.

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