Ingredients
- 500g new potatoes, left whole, skin on
- 50g unsalted butter
- 1 leek, green top removed, sliced
- ½ bunch kale, hard stalks removed, chopped
- 3 garlic cloves, finely chopped
- ½ cup firmly packed parsley leaves, chopped, plus extra to garnish
- ½ cup firmly packed mint leaves, chopped, plus extra to garnish
- 10 eggs
- 150g goat’s cheese, crumbled
- 1 cup (100g) parmesan, shaved
- relish and green salad, to serve
Method
- Set oven to 100°C on full steam. Cook potatoes in a perforated oven tray for 30 minutes or until cooked through. Check by inserting a small knife into potatoes; it should offer little to no resistance.
- Change oven function to fan forced at 150°C.
- Melt butter in a 20cm cast iron skillet over medium heat. Cook leeks for 3 minutes or until softened. Season to taste. Add garlic and kale, cover pan with lid and cook for 3 minutes until slightly softened. Remove from skillet.
- Meanwhile, in a medium bowl, whisk eggs and herbs. Season with salt and pepper.
- Cut potatoes into even pieces. Arrange evenly in pan and spread kale mixture over potatoes. Scatter half of the goat’s cheese over vegetables, then pour in egg mixture. Top with remaining goat’s cheese and parmesan.
- Bake for 40 minutes or until frittata has puffed up and cheese is melted and crispy. Garnish with remaining herbs and serve with relish and green salad.
Recipe notes
Add egg mixture to the vegetables while they are still hot to kick-start the cooking process of the frittata.
For an extra crispy top, change oven function to medium grill and cook until it has reached your desired crispiness.
You can substitute the kale for any leafy greens such as cavelo nero, chard or spinach. Also, feel free to create your own combination of herbs and cheeses. This is a great basic recipe to experiment with and make your own.
Appliance used: MIELE Combi Steam 7000 series
Recipe writer: Bronte Murray
