Eggy mince (mince and potato frittata)
Originally uploaded by Manne.
Last week W got a recipe book with the latest issue of Olive magazine: Mince Magic. That must have been done with me in mind. Mince tastic. Ever since I was a small kid I have loved mince dishes. In fact, first recipe I ever cooked (which I still go back to when I want something to take with me on a walk or just feel like a childishly tasty treat) is mince filled bread rolls gratinated with cheese.
This recipe is called Mince and Sweet Potato Frittata in the book, but I modified it a bit as described below.
Ingredients (serves 4)
500gr beef mince
300gr potato, sliced (0.5 cm)
1 medium leek, sliced
2 romano peppers, diced
1 yellow onion, halfed and sliced
2 garlic cloves, chopped
4 eggs, beaten
handful of chives, finely chopped
cayenne pepper
paprika powder
salt and pepper
butter to fry in
optional: a splash of tomato sauce
Method
Start oven, set to 200 degrees Celsius.
Melt some butter in a frying pan and fry the sliced potatoes on both sides moderate heat until golden brown. Salt and pepper. A few minutes on each side, 5-7 minutes in total to cook them through. Remove from pan and leave to drain on some kitchen towel.
Put some more butter in the pan and fry the minced meat, add cayenne pepper and paprika to taste. Add in the onion, garlic, leek and romano pepper and fry until soft. Add in the chives and the optional tomato sauce, mix it all up.
Pour the mince and leek mix in an oven safe dish. Pour the eggs evenly over the mix and layer the sliced potatoes on top. Give the potato slices a push so you see the egg come up between the cracks.
Shove in the oven, in the middle, and let bake for about 15 minutes until the egg settles and the potato crisps up a bit on top.
Serve with a simple salad, like rocket, beet root leaves and halved cherry tomatoes.
500gr beef mince
300gr potato, sliced (0.5 cm)
1 medium leek, sliced
2 romano peppers, diced
1 yellow onion, halfed and sliced
2 garlic cloves, chopped
4 eggs, beaten
handful of chives, finely chopped
cayenne pepper
paprika powder
salt and pepper
butter to fry in
optional: a splash of tomato sauce
Method
Start oven, set to 200 degrees Celsius.
Melt some butter in a frying pan and fry the sliced potatoes on both sides moderate heat until golden brown. Salt and pepper. A few minutes on each side, 5-7 minutes in total to cook them through. Remove from pan and leave to drain on some kitchen towel.
Put some more butter in the pan and fry the minced meat, add cayenne pepper and paprika to taste. Add in the onion, garlic, leek and romano pepper and fry until soft. Add in the chives and the optional tomato sauce, mix it all up.
Pour the mince and leek mix in an oven safe dish. Pour the eggs evenly over the mix and layer the sliced potatoes on top. Give the potato slices a push so you see the egg come up between the cracks.
Shove in the oven, in the middle, and let bake for about 15 minutes until the egg settles and the potato crisps up a bit on top.
Serve with a simple salad, like rocket, beet root leaves and halved cherry tomatoes.
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