Capsicum and Kumara Frittata

Capsicum and Kumara Frittata

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Tasty and filling frittata for feeding the whole family.

Submitted by Delta Produce

Cook Time 50
Prep Time 20
Servings 8


2 medium red capsicum (de-seeded, charred, skinned and chopped)
1 large onion chopped
1 clove crushed garlic - sweat off till softened
1 kg cooked kumara
1 kg cooked old potatoes
2 tbsp olive oil
2 tsp chicken stock powder
1/3 cup grated Parmesan
1/3 cup chopped basil
1 egg, lightly beaten
1 cup stale breadcrumbs
2/3 cup pitted black olives, chopped
1 1/3 cups chopped parsley (preferably Italian)
200g crumbed feta
Extra tbsp Parmesan


Preparation Instructions

Lightly oil 24 cm spring form tin and line with baking paper. Mash potatoes, kumara, oil, stock & parmesan. Stir in basil, egg, and crumbs. Spread half potato mix into tin. Top with capsicum, onion mix, olives, parsley and feta. Top with rest of potato mix.

Cooking Instructions

Sprinkle with extra Parmesan and bake in moderate oven (185 degrees Celsius) for approximately 50 minutes until firm and browned.

Serving Instructions

Stand for 15 minutes before serving.