A perfect Boxing Day meal! For a fancy twist, crush leftover spuds to form a base, like pastry. Make the filling without extra spuds, pour it into the potato shell, and bake till set. It’s a mix between a quiche and a frittata — and gluten-free! Check out the video tutorial online.
Ingredients
2 zucchini
1 red onion
2–3 cups cooked new potatoes (leftover potato skins work well)
8 eggs
2 teaspoons Man Grind
250g ricotta
1 cup grated cheese
1 teaspoon chopped fresh rosemary
1 handful chopped fresh herbs (such as parsley, basil, mint or dill)
1 cup sliced Christmas ham
A few cherry tomatoes, to garnish
A few asparagus tips, to garnish
Fresh dill, to garnish
Colonel Mustard dijonnaise mayo, to serve
Directions
Preheat the oven to 180ºC fan bake.
Prep your vegetables. Dice the zucchini. Finely dice the onion, and smash the cooked potatoes up with the palm of your hand.
Whisk the eggs in a large bowl with a generous seasoning of Man Grind.
Add three-quarters of the ricotta tub and whisk together. Stir in the zucchini, red onion, cheese and herbs.
Add the smashed potatoes and ham (or any other leftovers that will work) and mix well to combine.
Line a baking dish or shallow casserole with baking paper. Pour the mixture into the pan and press down with a spatula to get an even layer.
For decorative purposes, arrange the asparagus tips pointing towards the centre and scatter halved cherry tomatoes on top. Dot the remaining ricotta around the frittata.
Bake for 40 minutes or until set, pull out, garnish with dill and serve warm with loads of Colonel Mustard.
