Potato Cavolo Nero and Anchovy
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Potato Cavolo Nero and Anchovy
Recipe By Andy Allen
Ingredients
750 g washed Coles sebago potatoes
½ bunch cavolo nero
2 rosemary sprigs, leaves removed
6 anchovy fillets
juice and zest of 1 lemon
3 tbs extra virgin olive oil
salt and pepper
8 eggs
200 ml Coles full cream milk
Herb Salad
½ bunch parsley leaves
½ bunch dill leaves
1 eschallot, peeled and finely sliced
½ cup cornichons
¼ cup Persian feta
Method
Pre heat your oven to 180 degrees (°C).
Place a medium sized frying pan over a medium heat.
Roughly chop your spuds into 2-3cm chucks. Add in a good wrack of extra virgin olive oil and the potatoes into the pan and cook for about 10 minutes, stirring occasionally.
While the potatoes are cooking, crack the eggs into a bowl and lightly whisk the eggs together with the milk and good amount of salt and pepper.
Remove the leaves from the stems of the cavolo nero and roughly chop the leaves and finely slice the stems. After the potatoes are caramelised and cooked through, add the stems of the cavolo nero and the rosemary leaves to the pan and cook down for another 3 minutes. Next add the leaves of the cavolo nero and sweat down for another 3 minutes. Then roughly chop the anchovy fillets and add them to the pan along with the lemon zest, lemon juice and salt and pepper. Ensure everything is well combined and then pour over the egg mix, making sure you disperse it evenly around the pan so there are no gaps without egg.
Let the egg mix heat up on the stove for about 3 minutes and then transfer the frittata to the oven and cook for around 12-14 minutes depending on your oven.
To check if the frittata is cooked, just press on the egg mix. If it is firm and the same texture from the outside to the middle of the pan, it’s done. If some of the egg mix is still a little soft, it needs more time in the oven.
While the frittata is in the oven, place the cornichons, sliced eschalot and parsley and dill leaves into a bowl. Mix together and season with salt, pepper and a touch of olive oil.
Once the frittata comes out of the oven, let it cool for half an hour and remove from the pan onto a board. Lastly, scatter over the Persian feta and herb salad.
