Frittata with Giorgio's Burrata

Frittata with Burrata

Prep: 20 mins

Cook: 15 mins

Total: 35 mins

Ingredients

2 potatoes, dice into 1 cm (1⁄2 in)

12 eggs

120 ml (4 fl oz) pouring (single/light) cream

50 g (13⁄4 oz) parmesan cheese, grated

2 red capsicums (bell peppers), julienned

1 medium onion, julienned

olive oil, for frying and drizzling

180 g (61⁄2 oz) Giorgio's Mozzarella, cut into 1 cm (1⁄2 in) dice

1 × 125 g (41⁄2 oz) burrata black pepper

Instructions

Step 1

Boil the potatoes in water with salt until they are cooked through, then strain and set aside to dry.

Step 2

While the potatoes are drying, combine the eggs, cream and parmesan in a bowl. Whisk until the ingredients are well incorporated, then set aside.

Step 3

Cook the capsicum and onion in a frying pan with a splash of olive oil until tender. Add a pinch of salt and set aside.

Step 4

Preheat the oven to 180 ̊C (360 ̊F) fan-forced. Add the potatoes, capsicum, onion and Mozzarella to the egg mixture, making sure everything is well combined.

Step 5

In a large ovenproof frying pan, heat a drizzle of olive oil, making sure the oil coats the entire surface of the pan. Take the pan off the heat, then add the frittata mix and spread evenly using a spatula. Cook in the oven for 10–15 minutes, or until the frittata is cooked through.

Step 6

Remove from the oven and let the frittata rest for a couple of minutes. Place the burrata on top, then drizzle with olive oil and season with salt and black pepper. Serve immediately.

Step 7

Step 8

Step 9

Notes

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