Name: Frittata with avocado cream and salmon roe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1
Ingredients: 18.20 gm olive oil; 3 pontiac potatoes, thinly sliced; 1 red onion, thinly sliced; 6 eggs, lightly whisked; 125ml thickened cream; 1 ripe avocado, halved, stoned, peeled; 60g sour cream; 10.60 gm lemon juice; 40.00 ml salmon roe; Finely chopped chives, to serve

Frittata with avocado cream and salmon roe

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Prep Time:
15 minutes

Cook Time:
40 minutes

Total Time:
55 minutes

Elevate your party with our modern twist on a beloved classic.

Ingredients:

18.20 gm olive oil
3 pontiac potatoes, thinly sliced
1 red onion, thinly sliced
6 eggs, lightly whisked
125ml thickened cream
1 ripe avocado, halved, stoned, peeled
60g sour cream
10.60 gm lemon juice
40.00 ml salmon roe
Finely chopped chives, to serve

Instructions:

Preheat your oven to a perfect 160°C. Prepare your 23cm square cake pan by greasing and lining the base with baking paper.
Heat oil in a large frying pan over medium heat. Cook potato slices in batches until golden and almost tender. Transfer to a plate as each batch is done.
Sauté the onion in the pan for 2 minutes until soft. Layer the potato and onion in the prepared pan.
In a medium bowl, combine eggs and cream, then season with salt and pepper. Pour mixture over potatoes. Bake in preheated oven until just set, about 30-35 minutes. Allow to cool completely after removing from oven.
Flip the frittata onto a clean surface, then slice into 3.5cm squares using a serrated knife and arrange on a platter.
Mash avocado, sour cream, and lemon juice together with a fork until smooth. Spoon mixture on top of each frittata square, then add salmon roe and sprinkle with chives before serving.

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