Capsicum and Kumara FrittataPrint this recipe
Tasty and filling frittata for feeding the whole family.
Submitted by Delta Produce
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
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.
Sprinkle with extra Parmesan and bake in moderate oven (185 degrees Celsius) for approximately 50 minutes until firm and browned.
Stand for 15 minutes before serving.