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MINTY COURGETTE AND POTATO FRITTATA - 27/06/2013
Serves 4

MINTY COURGETTE AND POTATO FRITTATA

Ingredients:

4 medium potatoes, sliced
2 tablespoons olive oil
2 medium courgettes, sliced
8 medium eggs
Handful of mint leaves, roughly chopped
Salt and freshly ground black pepper
225g (8oz) Cheddar cheese

Method:

1. Boil the potatoes for 6 minutes or until just cooked, drain and set aside
2. Heat the oil in a large, deep ovenproof frying pan and fry the courgettes for 4-5 minutes until golden
3. Add the potatoes to the pan and fry for 1 minute
4. In a bowl, beat together the eggs and mint, then season to taste
5. Pour the egg mixture into the frying pan and stir briefly. Cook over a low heat for 5 minutes
6. Crumble over the cheese and put the pan under a hot grill for 5 minutes or until the eggs are just set and the cheese has browned
7. Carefully remove the pan and cut the frittata into wedges
 
NOTE: A Frittata can be served hot or cold and is perfect for parties as well as picnics...delicious served with garlic bread


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