• 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

    Serves: 4
    Cooking Time: 40 mins

    Ingredients

    • 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

    Instructions

    1

    Preheat the oven to 200°C.

    2

    Fry the onion in a little oil until well browned then add the sugar and vinegar to caramelise.

    3

    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.

    4

    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.

     

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