Starters & Light meals

Mushroom and potato frittata

4
Easy
20 minutes
20 minutes

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Ingredients

Method
  • 2 medium potatoes, peeled
  • 1 T olive oil
  • 2 cloves garlic, crushed
  • 150 g brown mushrooms, sliced
  • 3-4 free-range eggs, beaten
  • 3 spring onions, finely chopped

Method

Ingredients

Cut the potato into 1 cm cubes. To a pan over a medium heat, add the olive oil and, when hot, gently fry the potato cubes until slightly softened and just golden.
Add the crushed garlic and mushroom and fry for a further 5 minutes. Pour over the beaten eggs and sprinkle with the spring onion.
Reduce the heat and gently fry the mixture as you would an omelette, lightly browning the under side before flipping over or placing under a hot grill to colour and cook through.
Season to taste, then cut into thick squares and serve immediately.

TASTE’s take:
This quick brunch, lunch or stand-by snack is a great way of using up extra baked potatoes.

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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