Chicken, Green Olive & Manchego Frittata, Fresh Spring Greens - Cuisine Magazine - From New Zealand

Name: Chicken, Green Olive & Manchego Frittata, Fresh Spring Greens - Cuisine Magazine - From New Zealand
Ingredients: 120ml olive oil plus 2 tablespoons extra; 1 medium onion, finely chopped; 300g waxy potatoes, peeled, halved and cut into thin slices; 7 eggs, size 7; 300g shredded roast chicken; 1⁄2 cup Spanish green olives, squashed with the base of a mug and stones removed; 3⁄4 cup manchego cheese, grated; FRESH SPRING GREENS; 1 teaspoon olive oil; 1 teaspoon lemon juice; 2 cups mesclun salad mix; 1 cup micro greens

www.cuisine.co.nz

The frittata has a pleasant tangy bite from the olives and manchego – it also pairs well with the allioli served with the fideua (recipe overleaf).

View full recipe on www.cuisine.co.nz

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.cuisine.co.nz.

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Ingredients

120ml olive oil plus 2 tablespoons extra
1 medium onion, finely chopped
300g waxy potatoes, peeled, halved and cut into thin slices
7 eggs, size 7
300g shredded roast chicken
1⁄2 cup Spanish green olives, squashed with the base of a mug and stones removed
3⁄4 cup manchego cheese, grated
FRESH SPRING GREENS
1 teaspoon olive oil
1 teaspoon lemon juice
2 cups mesclun salad mix
1 cup micro greens