There is nothing more satisfying than a potato frittata. This recipe adds tasty pastrami and the subtle flavour of red French shallots, plenty of Parmesan cheese and ground pepper to make a really tasty baked frittata. Oven baking the potato slices makes the dish a little lighter but no less flavourful. It tastes wonderful hot or cold with a fresh mixed leaf salad.

Oven Baked Pastrami and Potato Frittata

Ingredients:

• 6 large eggs
• 3 medium potatoes, peeled and sliced into 1cm thick wedges
• 4 slices of Pastrami, chopped
• 4 red French shallots, finely sliced
•  3/4 cup Paremesan cheese, finely grated
• 2 Tblsp double cream
• 1/4 cup of milk
• 1 Tblsp Olive oil
• Olive oil spray
• freshly ground black pepper and salt
• 2 Tblsp parsley, finely chopped

Method:

1. Preheat oven to 200º C Fan Forced
2. Line a baking dish with baking paper
3. Peel and cut potatoes in half lenthwise then cut the halves into 1 cm thick slices
4. Place the potato slices onto the prepared baking tray and spray them with olive oil spray
5. Bake in the oven for 30 minutes or until the slices are golden and tender
6. Lower the oven to 180º C Fan Forced
7. Chop the slices of pastrami and slice the french shallots
8. Add a tablespoon of olive oil and a small knob of butter to a saucepan over medium low heat
9. When the butter foams add the French shallots and the pastrami and cook for 5 minutes until the shallots are softened
10. Scatter the French shallots and pastrami over the potatoes on the baking dish
11. Scatter the finely chopped parsley over the potato mix
12. In 2 bowls, separate the eggs into egg whites and egg yolks
13. Add a good pinch of salt to the egg whites and whisk till white and foamy
14. Using a fork lightly beat the yolks
15. Using a spoon fold the egg whites into the egg yolks
16. Fold through the cream
17. Stir in the milk and scatter over the grated Parmesan cheese and stir it through
18. Season with a good amount of freshly ground black pepper
19. Gently spoon the egg mixture evenly over the potatoes, shallots, pastrami and parsley
20. Bake in the oven for 20 minutes or until a skewer comes out cleanly and the top is golden brown. If it is browning too quickly cover lightly with some foil
21. Serve warm or cold with a mixed garden salad