Ingredients
275g Potatoes
3 tbsp olive oil
2 onions
5 large free range eggs
Salt and pepper
4 tbsp mayonnaise
1 clove of garlic chopped finely
1/2 smoked paprika
4 handfuls of picked salad leaves
1 Red onion
1 tbsp sherry vinegar
2 tbsp extra virgin olive oil
Here’s how
Peel the potatoes and place into a large pan of salted boiling water, then boil until tender but not falling apart.
Meanwhile slice the onions and place in a large frying pan with a sprinkle of salt and a splash of olive oil.
Cook the onions for 15 -20 minutes on a low to medium heat until golden, sweet and caramel in colour.
When the onions are ready remove from the pan and allow to cool.
When the potatoes are ready remove from the heat and drain in a colander.
Crack the eggs into a bowl and season with salt and pepper before whisky together.
Heat a non stick pan with a drizzle of olive oil.
Pour in the eggs and turn the heat down to a medium heat.
Slice the potatoes into 1/2cm pieces and add to the pan with the cooked onions.
Place the frying pan straight into the oven at 160c for 10 minutes to fully cook all the way through.
While the frittata is cooking mix the mayo, garlic and paprika .
Pour the sherry vinegar into a mixing bowl with the olive oil and whisk together.
Add the salad leaves but do not mix together until you are about to serve.
Remove the frittata from the oven when it is firm and cooked.
If you need to check it's cooked, use a thermometer and make sure it is about 70c.
Run a spatula around the frying pan to release the frittata and serve on a plate.
Spoon over the flavoured mayo, then stir the salad leaves in the dressing and place on top of the frittata to serve.
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