Detailed step-by-step description of how to cook the dish "Potato & kumara frittata with artichoke pesto". Try it by all means
- Brush a 23cm (base measurement) heatproof, microwave-safe flan dish with oil to lightly grease.
- Place potato and kumara in prepared dish. Cover with a double layer of plastic wrap and cook on High/800watts/100% for 8-10 minutes or until just tender.
- Place oil, garlic and leek in a small microwave-safe bowl. Cook, uncovered, on High/800watts/100% for 2 minutes or until leek is soft.
- Scatter leek mixture, capsicum and semi-dried tomatoes over potatoes.
- Whisk together eggs and milk. Season with salt and pepper. Pour egg mixture over potato mixture and sprinkle with grated parmesan. Place on a microwave-safe rack or upturned dinner plate and cook, uncovered, on Medium/500watts/50% for 8-10 minutes or until edge is firm. (The centre will firm on standing.)
- Meanwhile, to make artichoke pesto, place artichokes, parmesan, garlic and oil in the bowl of a food processor and process until well combined. Taste and season with salt and pepper.
- Preheat a grill on medium-high. Place the frittata under the preheated grill (in the heatproof dish) for 4-5 minutes or until it sets and the top is lightly browned. Cut into wedges and serve with a dollop of artichoke pesto and basil leaves.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set