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Potato & kumara frittata with artichoke pesto
Potato & kumara frittata with artichoke pesto
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Ingredients:
  • Olive oil, to grease
  • 600g sebago potatoes, cut into 2cm cubes
  • 1 medium (about 420g) orange sweet potato (kumara), cut into 2cm cubes
  • 18.20 gm olive oil
  • 1 garlic clove, crushed
  • 1 leek, halved lengthways, washed, tthinly sliced crossways
  • 75g bought chargrilled red capsicum, roughly chopped
  • 70g (1/3 cup) bought semi-dried tomatoes, drained, chopped
  • 5 eggs, at room temperature
  • 125ml (1/2 cup) milk
  • Salt & freshly ground black pepper
  • 50g parmesan, finely grated
  • Small fresh basil leaves, to garnish
  • 1 x 300g can artichoke hearts, drained
  • 100g (1 1/3 cups) shredded parmesan or vegetarian hard cheese
  • 3 garlic cloves, crushed
  • 100ml extra virgin olive oil
Instructions:
  • Lightly grease a 23cm heatproof, microwave-safe flan dish by brushing it with oil.
  • Add the potato and kumara to the dish. Cover them with a double layer of plastic wrap and microwave on High for 8-10 minutes, or until they are just tender.
  • In a small microwave-safe bowl, combine oil, garlic, and leek. Microwave uncovered on High/800 watts/100% for 2 minutes, or until leek is soft.
  • Sprinkle leek mixture, bell peppers, and sun-dried tomatoes over the potatoes.
  • Combine eggs and milk, season with salt and pepper, then pour the mixture over the potatoes and sprinkle with grated parmesan. Place on a microwave-safe rack or upturned dinner plate and cook uncovered on Medium/500 watts/50% for 8-10 minutes until the edges are firm. The center will set as it stands.
  • In the bowl of a food processor, combine artichokes, Parmesan, garlic, and oil. Process until mixture is smooth. Season with salt and pepper to taste.
  • Preheat the grill to medium-high. Grill the frittata in a heatproof dish for 4-5 minutes until set and lightly browned on top. Cut into wedges and serve with a dollop of artichoke pesto and fresh basil leaves.

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