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Vegetarian Recipes - Baked Potato and Mushroom Frittata Recipe

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    Source: www.foodrecipeonline.comReport recipe

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    Nutrition Info . . .

    NutrientsLipids, Cellulose
    VitaminsA, B9, H, C, D, P
    MineralsCopper, Natrium, Fluorine, Silicon, Calcium, Sulfur, Phosphorus, Cobalt

    Ingredients Jump to Instructions ↓

    1. Serve 4 14 oz/400 g waxy potatoes, peeled

    2. 1 small onion, finely chopped

    3. 3 tbsp extra-virgin olive oil

    4. 1 tbsp butter

    5. 4 small porcini mushrooms, thinly sliced

    6. 1/4 tsp finely chopped thyme

    7. 1/4 tsp finely chopped marjoram

    8. 1/4 tsp finely chopped rosemary

    9. 2 tsp finely chopped parsley

    10. salt and freshly ground black pepper to taste

    11. 4 eggs

    12. 7 tbsp cream

    Instructions Jump to Ingredients ↑

    1. Method :

    2. Cook the potatoes in a large pot of salted, boiling water for 15-20 minutes, or until tender. Drain and slice thinly.

    3. Preheat the oven to 350°F/180°C/gas 4. Butter an B-inch (20-cm) baking pan.

    4. Sauté the onion in the oil and butter in a large frying pan over low heat for 4 minutes until transparent.

    5. Add the mushrooms and herbs. Season with salt and pepper and cook for 5 minutes until the mushrooms are tender.

    6. Beat the eggs and cream in a medium bowl. Season with salt and pepper.

    7. Add the mushroom mixture and potatoes and mix well. Pour into the prepared baking pan.

    8. Bake for 15-20 minutes, or until golden brown and set. Turn out onto a serving dish and let cool slightly.

    9. Serve warm in slices.

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