Boerewors and corn frittata

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8 servings Prep: 10 mins, Cooking: 20 mins
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A lovely South African twist to this yummy anytime meal.

By Food24 November 03 2009
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Ingredients (8)

300.00 g baby potatoes
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:

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.



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