A robust frittata for the cooler months, with acidic tomato, sweet zuchinni, salty feta and a crispy potato-base crust. With endless variations on the potato-crust theme, this is a quick weeknight, one-pan meal using whatever fresh veg you’ve got.
potato:
roasted lime and cayenne potato wedges
3 April 2010 4 Comments
Roasted lime, cayenne and pepperberry-dashed purple pontiac potatoes with red onion… the most exquisite potato wedges. Ten minutes prep, an hour in the oven. Spoon the semi-caramelized lime pulp over the spuds and serve with whole-egg mayonnaise. Bliss!
zucchini and feta polpette
27 March 2010 1 Comment
One of my favourite comfort foods is a contemporary twist on something my Mum used to make. Her tuna patties somehow morphed in my adulthood into zucchini and feta patties (I think ‘polpette’ is more refined, even though it means ‘meatball’ in Italian! Stay with me on this!). You might notice this is the second [...]
