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POTATO, SUNDRIED TOMATO
& SPRING ONION FRITTATA
PROGRAM: AIR FRY | PREP: 10 | COOK TIME: 20 MINUTES | MAKES: 4-6 SERVINGS
INGREDIENTS
8 large eggs
60ml double cream
15g fresh parsley, finely chopped
5g chives, finely chopped
1 tablespoon capers, drained,
finely chopped
40g sundried tomatoes, drained
and finely chopped
4 spring onions, finely sliced
30g Cheddar cheese, grated
1 teaspoon salt
½ teaspoon ground black pepper
350g cooked potatoes,
cut in 1cm slices
DIRECTIONS
1 Neatly line a 20cm x 25cm heat-proof dish with
baking parchment.
2 In large bowl, beat eggs with cream, parsley,
chives, capers, sundried tomatoes, spring
onions, Cheddar cheese, salt, and pepper until
evenly combined.
3 Place potatoes in an even layer in the prepared
dish and evenly cover with the egg mixture.
4 Insert crisper plates into the drawer. Place dish
into drawer, insert drawer into unit.
5 Select MEGAZONE, select AIR FRY, set
temperature to 180°C and set time to
20 minutes. Press START/STOP to begin
cooking.
6 When 5 minutes remain, open drawer and cover
dish with foil. Close drawer to continue cooking.
7 When cooking is complete, remove baking
dish and transfer to a board. Allow to cool
for 5 minutes before cutting. Serve with a crisp
green salad and crusty bread.
V
ninjakitchen.co.uk
23
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