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Spanish Frittata

5th December 2019


  • 1 tablespoon butter
  • 1 onion, chopped
  • 1 small red capsicum, sliced
  • 2 boiled potatoes, chopped
  • 1⁄4 cup pitted black olives, sliced
  • 5 eggs
  • 1/3 cup pouring cream
  • 1 cup grated cheese
  • (F) 200g tinned or smoked salmon


  1. Melt the butter in a large heavy based frying pan and sauté the onion, capsicums, potatoes and olives until softened
  2. Lightly whisk the eggs, cream and cheese together and pour into pan
  3. Cook over medium heat for until set
  4. Place the pan under a hot grill for a further 5 minutes until the top is golden
  5. Cut into wedges and serve

Tip: You can use any leftover cooked vegetables in place of potato and capsicum
Frittata can be stored in the fridge for up to a day and served cold