Boerewors and corn frittata

Name: Boerewors and corn frittata
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings
Cuisine: Beef
Ingredients: 300.00 g baby potatoes leftover,cooked; 60.00 ml fresh chillies 573; 200.00 g boerewors cut into 2cm lengths; 400.00 g sweetcorn tinned, drained; 20.00 ml fresh parsley chopped; 12.00 eggs; 2.00 ml sea salt and freshly ground black pepper; 125.00 ml cheddar cheese grated

8 servings Prep: 10 mins, Cooking: 20 mins

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Beef

By Food24 November 03 2009

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Ingredients (8)

300.00 g	baby potatoes — leftover,cooked
60.00 ml	fresh chillies — 573
200.00 g	boerewors — cut into 2cm lengths
400.00 g	sweetcorn — tinned, drained
20.00 ml	fresh parsley — chopped
12.00	eggs
2.00 ml	sea salt and freshly ground black pepper
125.00 ml	cheddar cheese — grated

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Method:

Remove the potato skins and cut the potatoes into thick slices. Heat the oil in hot coals until the meat is done and the potatoes begin to brown. Add the corn
and parsley. Lightly whisk the eggs in a large jug, season with salt and pepper
and pour over the ingredients in the pan. Cover the pan with aluminium foil or a
lid and cook over medium-hot coals for 5 minutes. Sprinkle with the cheese and cook for another 10-15 minutes or until the eggs are just set. Cut the frittata into slices and serve with braised chakalaka.