This dish makes a great supper served with a green salad. You can cut the richness, if you wish, by using milk instead of fresh cream.
Beetroot and potato frittata with horseradish
- 1 large onion, finely chopped oil, for frying
- 15ml brown sugar
- 15ml balsamic vinegar
- 600g baby potatoes, cooked and peeled
- 250g baby beetroot, cooked
- sea salt flakes and freshly ground black pepper, to taste
- 50ml fresh dill, chopped
- 70g Parmesan, grated
- 4 eggs, beaten
- 30ml strong horseradish
- 125ml crème fraîche
Preheat the oven to 200°C.
Fry the onion in a little oil until well browned then add the sugar and vinegar to caramelise.
Thinly slice the potato and beetroot. Layer half the potatoes in the bottom of a greased baking dish, and season. Sprinkle with the dill and Parmesan. Top with the beetroot and onion, and season well. Add the last layer of potatoes, dill and Parmesan.
Mix together the eggs, horseradish and crème fraîche. Pour the egg mixture over the vegetables and bake until golden on top, about 20 – 25 minutes. Serve warm or at room temperature.