Friday - - Recipe Cards -

1 Boil the pota­toes in lightly salted wa­ter for 5 min­utes and drain. 2 Heat the oil and but­ter in a pan over medium heat and fry the potato for about 5 mins. 3 Add the cour­gettes and stir­fry for a few min­utes more. 4 Add sweet­corn, chilli, spring onions and garlic. Sea­son with salt and pep­per to taste and stir-fry for about 5 min­utes or un­til cooked. Prep time 10 mins Cook­ing time 20 mins Serves 4 400g pota­toes, cut into small cubes 2 tbsp oil 1 tbsp but­ter 2 large cour­gettes, diced 350g frozen sweet­corn 1 large red chilli, seeded and finely chopped 1 bunch of spring onions, finely chopped 2 cloves garlic, chopped 6 ex­tra-large eggs 5 Beat the eggs, sea­son with salt and pep­per and pour over the vegetables in the fry­ing pan. Turn down the heat and cook the eggs slowly. Ini­tially, you can move the eggs around the pan with a wooden spoon or spat­ula, but stop as soon as the mix­ture starts set­ting. 6 Set your oven to grill and brown the frit­tata once the eggs have set. Al­low to stand for a few seconds, then slice wedges to serve with fresh salad and a crusty bread.

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