Chef and Coles ambassador Courtney Roulston joined The Morning Show to show us how to whip up a super easy dinner you can make with ingredients in your fridge and it’s packed with flavour.
Courtney Roulston’s Potato, Caramalised Onion & Cavalo Nero Frittata
Serves 4-6 | Prep time: 10 minutes | Cook time: 40 minutes
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Ingredients
- 700g Carisma potatoes, chopped into 1.5cm chunks
- 1/3 cup (80ml) extra virgin olive oil
- 1 large brown onion, sliced
- 2 cloves garlic, finely chopped
- ½ bunch Kale, stems finely sliced, leaves roughly chopped
- Sea salt and pepper to taste
- 8 free range eggs
- 100ml milk
- 30g Parmesan cheese, grated, plus extra shavings to serve (or Compté )
- 1 lemon
- 1 Eschalot, sliced into thin rings
- 1 cup flat parsley, leaves picked
- ¼ cup dill, frons picked
Method
- Pre heat the oven to 180 degrees C. Heat the oil a non-stick frying pan over a medium heat and add in the potatoes. Cook for 8 minutes, stirring until the potatoes are starting to become tender.
- Add in the onions and continue to cook for 8-10 minutes, or until the onions have softened and become a medium brown colour. Add in the garlic, kale stems and a pinch of sea salt. Cook for 2 minutes then add in the kale leaves and stir through for 1 minute to soften.
- Whisk the eggs, milk, grated Parmesan and a pinch of salt and black pepper in a bowl until combine. Pour the egg mixture into the pan and leave on a medium heat for 3-4 minutes.
- Place the pan into the oven and bake for 15 minutes, or until the top is lightly golden and the eggs are set, but still have a slight wobble in the middle.
- Remove from the oven and allow to rest for 10 minutes before flipping out onto a serving plate.
- Toss the shaved Parmesan, Lemon zest, Eschalot, parsley and dill in a bowl. Place onto the top of the frittata and drizzle with a little extra virgin olive oil and cracked pepper. Serve the frittata warm with lemon wedges on the side.
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