Help get NZ cooking: Kale, potato and goat's cheese frittata
We have two types of kale in our garden at the moment, and one of them is this Red Russian variety.
NEED TO KNOW
|Type of dish||Quick and easy|
|Cooking time||30 min - 1 hour|
|Serves/makes||6 - 8|
If you don't have kale you can use silverbeet or spinach or chard.
This is a nice and easy lunch. Serve with your favourite chutney and a salad if you want to.
This can also be cut into bite size pieces and served as a tapa with drinks, easy peasy.
|5 medium potatoes (500g) cut into large dices, and parboiled|
|2 cups (75g) kale, chopped|
|2 teaspoons rosemary, chopped|
|3 cloves garlic, chopped|
|10 free-range eggs (or enough to cover your mix in the pan) beaten|
|150g goat cheese|
|20g grated parmesan|
|1 teaspoon olive oil|
|1 knob butter|
|Salt and pepper|
|Chopped chives and chutney to serve|
1. Preheat oven to 110.
2. On a medium heat, warm your oil and butter in a cast iron (Oven-proof) skillet.
3. Gently fry the garlic and rosemary for one minute. Add potatoes and season.
4. Continue to fry gently for around five minutes. Add the kale. When it just starts to wilt, break up the goat cheese and dot around the mix. I left some chunks big and others small.
5. Pour over the egg. Sprinkle the parmesan over top and season.
6. Put in a low oven (110 degrees Celsius) for 15 minutes, then increase heat to 180 and cook for a further five minutes or until set.
Let it rest for five minutes before serving. Cut and serve with a dollop of chutney and sprinkling of chives.
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