ASPARAGUS & POTATO FRIT­TATA

that's life (Australia) - - Real Food -

SERVES 2

PREP AND COOK: 20 MINS

• 200g washed pota­toes, quar­tered • 1 bunch asparagus, trimmed

• 1 onion, finely chopped

• 6 cage-free eggs, beaten

• 60g Tasty cheese, grated

• Mixed salad leaves,

to serve

1 Put the pota­toes in a pan of cold salted wa­ter and bring to the boil. Cook for 4 to 5 min­utes un­til just ten­der, then add the asparagus in the last minute of cook­ing. Drain.

2 Mean­while, heat 1 tblsp oil in an oven­proof fry­ing pan over a high heat. Add the onion. Cook un­til soft­ened.

3 Mix the eggs with half the cheese in a jug and sea­son with salt and pep­per. Pour over the onion in the pan, then scat­ter over the pota­toes and asparagus. Top with re­main­ing cheese and place un­der a pre­heated grill for about 5 min­utes, or un­til golden and cooked through.

4 Cut into wedges and serve with mixed salad leaves.

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