Ingredients
| • | Egg | 4 large |
| • | Onion ,sliced | 2 large |
| • | Red capsicums | 1 medium |
| • | Yellow capsicum | 1 medium |
| • | Salt | to taste |
| • | Potato,sliced | 1 medium |
| • | Black peppercorns,crushed | 8 |
| • | Butter | 1 tablespoons |
| • | Olive oil | 1 tablespoons |
| • | Sugar | 1/4 teaspoon |
| • | Spinach leaves (palak),chopped | 20-25 leaves |
Method
To roast the capsicums, cut in half lengthways and remove the seeds. Place the halves, cut side down, on a baking sheet and grill until the skins blacken and blister. Remove, cover loosely with aluminium foil and leave to stand for ten minutes. Peel away the skins and slice the capsicums.
Boil three cups of water in a deep non stick pan. Add the salt and potato, cover and cook till tender. Drain and set aside to cool. Peel, halve lengthways and slice the potato. Whisk together the eggs, salt and crushed peppercorns in a bowl. Melt the butter in a non stick frying pan. Add the olive oil. Add the onions and sugar. Sauté until the onions are browned and caramelised.
Add the spinach and potato and sauté for another one minute. Cover and cook for two to three minutes. Arrange the vegetables at the bottom of a non-stick frying pan. Pour the whisked egg over the vegetables. Add the roasted peppers, cover and cook for fifteen to twenty minutes shaking the pan often, until the bottom of the frittata is lightly browned.
Slide the frittata onto a large plate, turn it over and slide it back into the pan to cook the other side. Cook for further two minutes. Transfer onto a large plate and cut into wedges when slightly cooled.
Serve immediately.
To roast the capsicums, cut in half lengthways and remove the seeds. Place the halves, cut side down, on a baking sheet and grill until the skins blacken and blister. Remove, cover loosely with aluminium foil and leave to stand for ten minutes. Peel away the skins and slice the capsicums.
Boil three cups of water in a deep non stick pan. Add the salt and potato, cover and cook till tender. Drain and set aside to cool. Peel, halve lengthways and slice the potato. Whisk together the eggs, salt and crushed peppercorns in a bowl. Melt the butter in a non stick frying pan. Add the olive oil. Add the onions and sugar. Sauté until the onions are browned and caramelised.
Add the spinach and potato and sauté for another one minute. Cover and cook for two to three minutes. Arrange the vegetables at the bottom of a non-stick frying pan. Pour the whisked egg over the vegetables. Add the roasted peppers, cover and cook for fifteen to twenty minutes shaking the pan often, until the bottom of the frittata is lightly browned.
Slide the frittata onto a large plate, turn it over and slide it back into the pan to cook the other side. Cook for further two minutes. Transfer onto a large plate and cut into wedges when slightly cooled.
Serve immediately.
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