Boerewors and corn frittata

A lovely South African twist to this yummy anytime meal.
 
frittata

Recipe from: 8/8/2005 12:00:00 AM
Preparation time: 10 min
Cooking time: 20 min
 
 

Ingredients

 
  • 300
    g
    baby potatoes
  • 60
    ml
    olive oil
  • 200
    g
    boerewors, cut into 2 cm lengths
  • 400
    g
    whole-kernel sweetcorn, drained
  • 20
    ml
    chopped fresh parsley
  • 12
    eggs
  • 2
    ml
    salt and freshly ground black pepper
  • 125
    ml
    grated Cheddar cheese
Servings: Change Serving
 
 

Method

 
Cut the baby potatoes in half and microwave in a little water, covered, for 5 minutes (or until soft).

Brown the boerewors In a little oil in a pan, adding thepotatoes when they're ready.
 
Toss the potatoes and the boerewors together until the potatoes are lightly browned (a few minutes). 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. Sprinkle with the cheese and cover with a lid and cook for another 10-15 minutes or until the eggs are just set.

Cut the frittata into slices and serve with spicy chutney and warm bread.
 

Read more on: beef  |  grill
 

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Tip of the day

 
Baobab leaves
African cooks use leaves from the massive baobab tree to thicken their stews. Like okra, the leaves give the dish a congealing texture that's characteristic of West African stews. Okra will give a similar effect if you can't find baobab leaves.
 

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