Mushroom, potato and anchovy frittata

Serves 4. 15 minutes preparation. 45 minutes unattended cooking time. Very easy. Gluten free

1 large red capsicum
EV olive oil
50g shallots p/w, finely sliced
300g cooking mushrooms, finely sliced
sea salt
black pepper freshly ground
500g p/w potato, finely sliced
handful flat parsley, roughly chopped
20 anchovies, more if you love them
truffle slices. optional
2 eggs
60g milk
_ nutmeg
essential equipment
well seasoned steel pan base approx 15 cm top 20 cm

Pre heat oven to 220_C
Wash and dry the capsicum and brush it with olive oil. Put it on a small tray and put it in the oven and cook it, carefully turning once until the skin is blistered and charred. Allow to cool a little and then put in a freezer bag and twist up. When cool enough to handle skin and seed it.

Fry the shallots in olive oil until they are golden. Season and add the mushrooms and continue cooking until they have expelled their liquor and are lightly coloured. Blanch the potato in boiling salted water for a couple of minutes and drain. do not cook. Tip the potatoes into a bowl, season with salt and pepper, add a splash of olive oil and the parsley and gently mix together. Generously oil the pan and layer the bottom with about half of the potato. Lay anchovies on top and then add the mushrooms and even out the layer over the potato and scatter some more anchovies and truffle slices. Decoratively arrange the potato on top and decorate the top with the remaining anchovies and roasted capsicum. Drizzle the top with olive oil.

Pre heat oven to 200_C
Whisk the eggs, milk and nutmeg together and then very slowly pour it into the pan allowing time for the mixture to soak into the ingredients. Bake for 45 minutes until puffed and golden and allow it to settle for 10 minutes before serving. Serve at the table in the pan.

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