Ingredients Jump to Instructions ↓

  1. 2 medium (400g) sebago potatoes

  2. 2 tablespoons olive oil

  3. 1 red onion, chopped

  4. 70g pancetta, chopped

  5. 100g baby spinach

  6. 200g red grape tomatoes, halved

  7. 1 red capsicum, chopped

  8. 8 eggs

  9. 1/2 cup thickened cream

  10. 1/2 cup shredded parmesan cheese

  11. 1/4 cup grated tasty cheese

Instructions Jump to Ingredients ↑

  1. Method Preheat oven to 200°C. Lightly grease a 5cm-deep, 26cm x 16.5cm (base) ovenproof dish. Pierce each potato 4 times with a bamboo skewer. Place in a heatproof, microwave-safe bowl. Microwave on high (100%) for 4 minutes or until tender. Allow to cool. Thinly slice. Meanwhile, heat oil in a non-stick frying pan over medium heat. Add onion. Cook, stirring, for 3 minutes. Add pancetta. Cook, stirring, for 3 to 4 minutes or until onion is tender and pancetta golden. Add spinach. Cook for 1 minute or until spinach is just wilted. Combine onion mixture, tomatoes and capsicum in a bowl. Arrange half the potato, in a single layer, over prepared dish. Top with half the onion mixture. Repeat with remaining potato and onion mixture. Whisk eggs and cream in a bowl. Gently pour egg mixture over vegetable mixture. Sprinkle with parmesan and tasty cheese. Bake for 30 to 35 minutes or until egg mixture is set and top golden. Stand for 5 minutes. Serve.


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