Chef and Coles ambassador Courtney Roulston joined The Morning Show to show us how to whip up a super easy dinner you can make with ingredients in your fridge and it’s packed with flavour.
Courtney Roulston’s Potato, Caramalised Onion & Cavalo Nero Frittata
Serves 4-6 | Prep time: 10 minutes | Cook time: 40 minutes
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700g Carisma potatoes, chopped into 1.5cm chunks1/3 cup (80ml) extra virgin olive oil1 large brown onion, sliced2 cloves garlic, finely chopped½ bunch Kale, stems finely sliced, leaves roughly choppedSea salt and pepper to taste8 free range eggs100ml milk30g Parmesan cheese, grated, plus extra shavings to serve (or Compté )1 lemon1 Eschalot, sliced into thin rings1 cup flat parsley, leaves picked¼ cup dill, frons picked
Pre heat the oven to 180 degrees C. Heat the oil a non-stick frying pan over a medium heat and add in the potatoes. Cook for 8 minutes, stirring until the potatoes are starting to become tender.Add in the onions and continue to cook for 8-10 minutes, or until the onions have softened and become a medium brown colour. Add in the garlic, kale stems and a pinch of sea salt. Cook for 2 minutes then add in the kale leaves and stir through for 1 minute to soften.Whisk the eggs, milk, grated Parmesan and a pinch of salt and black pepper in a bowl until combine. Pour the egg mixture into the pan and leave on a medium heat for 3-4 minutes.Place the pan into the oven and bake for 15 minutes, or until the top is lightly golden and the eggs are set, but still have a slight wobble in the middle.Remove from the oven and allow to rest for 10 minutes before flipping out onto a serving plate.Toss the shaved Parmesan, Lemon zest, Eschalot, parsley and dill in a bowl. Place onto the top of the frittata and drizzle with a little extra virgin olive oil and cracked pepper. Serve the frittata warm with lemon wedges on the side.
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