Feta Stuffed Carisma Potatoes
-
30 -
4 -
Easy
Recipe credit to Justine Schofield from Everyday Gourmet
Ingredients
Method
STEP 1
Preheat the oven to 180°C and line a slice tin with baking paper.
STEP 2
Cut the tomatoes into bite-sized chunks and place on a serving plate with the capsicum. Season with salt and pepper, toss, then drizzle over the vinegar and a splash of the oil. Leave at room temperature.
STEP 3
Heat the remaining oil in a large frying pan over medium-high heat. Add the potato, toss to coat in the oil and cook for 15 minutes. Add the onion and fry, tossing regularly, for a further 5 minutes until soft and lightly coloured. Remove off the heat, season with salt. Add the corn and toss.
STEP 4
Arrange the potato mixture into a slice tin and sprinkle over the cheese. Pour in the egg mixture. Bake in the oven for 15-20 minutes or until the egg is just set.
STEP 5
Slice the frittata and serve with the tomato salad.
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