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DELIVERIES MAY TAKE LONGER THAN USUAL DUE TO HIGH DEMAND NATIONALLY

Recipes

Recipes

Potato, Olive and Feta Frittata

Baking Pan Enamel Oblong Pie Dish 1.5L
Serves 12

Ingredients

  • 2 tbsp 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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