Potato, Sundried Tomato & Spring Onion Frittata –

Name: Potato, Sundried Tomato & Spring Onion Frittata –
Ingredients: 8 large eggs; 60ml double cream; 15g fresh parsley, finely chopped; 5g chives, finely chopped; 1 tbsp capers, drained, finely chopped; 40g sundried tomatoes, drained and finely chopped; 4 spring onions, finely sliced; 30g Cheddar cheese, grated; 1 tsp salt; 1⁄2 tsp ground black pepper; 350g cooked potatoes, cut in 1cm slices; 2fl. oz double cream; 0.5oz fresh parsley, finely chopped; 0.2oz chives, finely chopped; 1oz sundried tomatoes, drained and finely chopped; 1oz Cheddar cheese, grated; 12oz cooked potatoes, cut in 1cm slices; 20cm x 25cm heat-proof dish; Step 1 Neatly line a 20cm x 25cm heat-proof dish with baking parchment.; Step 2 In large bowl, beat eggs with cream, parsley, chives, capers, sundried tomatoes, spring onions, Cheddar cheese, salt, and pepper until evenly combined.; Step 3 Place potatoes in an even layer in the prepared dish and evenly cover with the egg mixture.; Step 4 Insert crisper plates into the drawer. Place dish into drawer, insert drawer into unit.; Step 5 Select MEGAZONE, select AIR FRY, set temperature to 180°C and set time to 20 minutes. Press START/STOP to begin cooking.; Step 6 When 5 minutes remain, open drawer and cover dish with foil. Close drawer to continue cooking.; Step 7 When cooking is complete, remove baking dish and transfer to a board. Allow to cool for 5 minutes before cutting. Serve with a crisp green salad and crusty bread.

ninjatestkitchen.eu

Enjoy a quick and easy Potato, Sundried Tomato & Spring Onion Frittata in just 30 minutes! Perfect for busy nights. Compatible with Ninja Foodi FlexDrawer Air Fryer. Serves 6.

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Ingredients

8 large eggs
60ml double cream
15g fresh parsley, finely chopped
5g chives, finely chopped
1 tbsp capers, drained, finely chopped
40g sundried tomatoes, drained and finely chopped
4 spring onions, finely sliced
30g Cheddar cheese, grated
1 tsp salt
1⁄2 tsp ground black pepper
350g cooked potatoes, cut in 1cm slices
2fl. oz double cream
0.5oz fresh parsley, finely chopped
0.2oz chives, finely chopped
1oz sundried tomatoes, drained and finely chopped
1oz Cheddar cheese, grated
12oz cooked potatoes, cut in 1cm slices
20cm x 25cm heat-proof dish
Step 1 Neatly line a 20cm x 25cm heat-proof dish with baking parchment.
Step 2 In large bowl, beat eggs with cream, parsley, chives, capers, sundried tomatoes, spring onions, Cheddar cheese, salt, and pepper until evenly combined.
Step 3 Place potatoes in an even layer in the prepared dish and evenly cover with the egg mixture.
Step 4 Insert crisper plates into the drawer. Place dish into drawer, insert drawer into unit.
Step 5 Select MEGAZONE, select AIR FRY, set temperature to 180°C and set time to 20 minutes. Press START/STOP to begin cooking.
Step 6 When 5 minutes remain, open drawer and cover dish with foil. Close drawer to continue cooking.
Step 7 When cooking is complete, remove baking dish and transfer to a board. Allow to cool for 5 minutes before cutting. Serve with a crisp green salad and crusty bread.