Cheese and biltong frittata

3 servings Prep: 10 mins, Cooking: 15 mins
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A perfect dish for a summer family brunch.

By Food24 November 03 2009
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Ingredients (7)

50.00 ml sunflower oil
3.00 potatoes — small, sliced into thin wedges
1.00 onion — small, halved and sliced
4.00 eggs — extra-large
30.00 ml fresh parsley — chopped
125.00 g biltong — thinly sliced
125.00 ml cheddar cheese — grated
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1. Heat the oil in a medium-sized,
non-stick frying pan. When hot, add the
potatoes and fry for about five minutes,
until golden and tender. Add the onion
and fry for a further two minutes.

2. Beat the eggs, stir in the parsley and
set aside. Sprinkle the biltong and half
the cheese over the potatoes, then pour
the egg mixture into the pan. Keep
pushing the mixture into the centre of the
pan, allowing the raw egg to flow to
the edges.

3. When almost set, sprinkle with the
remaining cheese and place the pan
under a hot grill for two or three minutes,
until golden. Remove from the pan, cut
into wedges and serve immediately with
crusty bread or toast.

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