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Herbed potato frittatas
Herbed potato frittatas
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Prep Time:
40 minutes
Cook Time:
100 minutes
Total Time:
140 minutes
Delicious summer frittatas perfect for brunch!
Ingredients:
  • Canola oil spray, for greasing
  • 1.5kg (about 10) desiree potatoes, washed
  • 1 bunch English spinach, stems removed, leaves washed, dried, chopped
  • 82.50 ml roughly chopped fresh continental parsley
  • 62.50 ml roughly chopped fresh basil
  • 62.50 ml roughly chopped fresh dill
  • 20.00 ml roughly chopped fresh oregano
  • 8 eggs, lightly whisked
  • 4.80 gm salt
  • Ground black pepper, to taste
  • Lime & chilli sauce, to serve (Song Gai brand)
Instructions:
  • Preheat the oven to 190°C and generously grease twenty-four 30ml (1 1/2 tablespoons) non-stick mini muffin pans with oil spray.
  • In a large saucepan, generously cover the potatoes with cold water. Bring to a vigorous boil over high heat, then lower the heat to medium and simmer uncovered for 30 minutes until the potatoes are tender. Drain thoroughly and allow them to cool slightly before proceeding.
  • After the potatoes have cooled, chop them into small pieces and transfer to a large bowl. Mix in the spinach, parsley, basil, dill, oregano, eggs, garlic, salt, and pepper. Gently combine everything using a large metal spoon, being mindful not to crush the potatoes.
  • Spoon 1 1/2 tablespoons of potato mixture into each greased pan. Bake in a preheated oven for 20 minutes, or until just set. Carefully run a knife around the edges to loosen the frittatas, then cool on a wire rack. Repeat with the rest of the mixture, greasing pans each time.
  • Present the frittatas elegantly on a platter and accompany them with the vibrant lime & chilli sauce.

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