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Composition Sig's Potato and 7 Greens Fritata:
- You need 8 to 10 small salad potatoes , peeled or unpeeled, almost cooked or leftover, finely sliced
- Prepare 3 tbsp olive oil
- Prepare 2 - hand full of finely chopped pac choi leafs
- Need 2 of handful of finely chopped baby spinach
- Need 2 tbsp of fresh chives, chopped finely
- Make ready 2 tbsp - fresh coriander, finely chopped
- Prepare 6 green stalks canned or fresh asparagus, drained if canned
- Take 6 medium for basil leafs torn
- Need 1 small - leaf of curly cabbage or kale
- Take 4 for eggs whisked
- Take 75 grams - red Leicester cheese or similar shredded
- Prepare 75 grams of mature Dutch Gouda or similar , shredded
- Give 40 grams for Gorgonzola
- Prepare 2 pinch of of cayenne pepper
- Take 2 pinch salt substitute ( optional)
Sig's Potato and 7 Greens Fritata process:
- Prepare your potatoes, if using fresh potatoes boil them until they are just cooked, remove from water, slightly cool then slice or slice boil leftover potatoes
- Chop all your greens inclusive of herbs except asparagus ,rip the basil
- In the meantime whilst potatoes are boiling puree the greens with the egg and the cheeses , except for he asparagus and the curly or kale cabbage leaf.
- When potatoes are just tender and you have sliced them add them in the oil in pan and fry them until they are slightly crispy.
- Season with the pepper and salt if using
- Pour the liquid puree over the potatoes . Gently allow more liquid to flow to the bottom of pan to ensure the egg mix is cooked.
- Cook one side until he whole thing is nearly set, but do not burn the bottom
- Loosen the fritata gently with a spatula then slide a plate over the pan, turn the fritata onto the plate and slide it back into pan. You can reshape this.
- Press fritata gently down with spatula. Keep on lowest heat .When nearly cooked, in another pan crisp the cabbage leaf , do not burn set aside
- Use the pan for crisping the cabbage to heat the drained asparagus through.
- Slide the fritata onto plate , garnish with the asparagus and crisped cabbage .
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