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Tomato and Potato Frittata

Tomato and Potato Frittata Recipe
Tomato and Potato Frittata Recipe
  • Preparation time
    20 min
  • Number of servings
    27

Tomato and Potato Frittata

Ingredients
Sugo Al Pomodoro Tomato Coulis
BUITONI Sugo al Pomodoro (Tomato Coulis). 3kg
  • 3 kg Chopped, cooked Potatoes
  • 150 gr Crumbled Feta cheese
  • 36 ea Eggs
  • 1.05 L Milk
  • 1.8 kg BUITONI Sugo al Pomodoro (Tomato Coulis)
  • 100 gr Parmesan cheese, grated Or tasty cheese
Preparation
  • 1
    Preheat oven to 180ºC
  • 2
    Scatter potato in base of greased 26cm x 32cm baking pan, top with spinach and feta.
  • 3
    Combine eggs and milk, whisk well. Pour over potato. Place pan over low heat until eggs are just beginning to set.
  • 4
    Dollop BUITONI Tomato Coulis with Roasted Aubergine sauce on top, sprinkle with cheese. Place in oven, bake 10 to 15 minutes until just set and golden. If desired, top with cooked bacon or proscuitto and serve with green salad.
  • 5
    TIP: For a variation, add any of your favourite vegetables, sliced ham or cooked chicken.
Nutritional analysis per serving  
Energy (Kj) 1123
Energy (Kcal) 297
Protein (g) 15
Fats, total (g) 12
Fats, saturated (g) 4
Carbohydrate, total (g) 24
Sugars (g) 7.4
Sodium (mg) 504

 

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