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
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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