Potato and savoy frittata

Name: Potato and savoy frittata
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 800 g Potatoes; 1 Head Savoy cabbage; 1 Onion; 3 TABLESPOONS Sunflower oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 5 Eggs (size M); 3-4 Tbsp Whipped cream; 25 g Pumpkin seeds; 100 g Fresh goat cheese

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

800 g Potatoes
1 Head Savoy cabbage
1 Onion
3 TABLESPOONS Sunflower oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
5 Eggs (size M)
3-4 Tbsp Whipped cream
25 g Pumpkin seeds
100 g Fresh goat cheese

Directions

1
Wash the potatoes and cook in plenty of boiling water for about 20 minutes. Rinse under cold water, drain and peel. Loosen 125 g green leaves before the savoy cabbage, wash, clean and cut into fine strips.
2
Process the remaining savoy cabbage in another way. Peel and finely chop the onion.
3
Heat the oil in portions in an ovenproof pan (approx. 24 cm Ø). Fry the potatoes, savoy cabbage and onion for approx. 5 minutes in each portion until golden brown. Put all the vegetables back into the pan and season with salt and pepper.
4
Whisk eggs and cream, season with salt and pepper. Pour evenly over the vegetables.
5
Bake the frittata in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 10-15 minutes until golden brown. roast pumpkin seeds in a pan without fat until golden brown, take out
6
Cut the finished frittata into pieces. Crumble cream cheese over it and sprinkle with pumpkin seeds