- Prep time
- 20
- Cook time
- 60
- Serves
- 4-6
I dithered over what to call this dish.
It's not quite a quiche, nor is it a traditional frittata or Spanish tortilla. Actually, it's a little bit of all three.
The base is made of thinly sliced, roasted potatoes — a quick-to-assemble, easy-to-execute option for those who don't do too well with certain flours (or those who are especially fond of potatoes).
The potatoes are then topped with caramelised red onion and blanched silverbeet, followed by a flurry of whisked eggs (and some goats cheese too, if you wish).
Into the oven these humble ingredients go and out comes a good and fortifying meal — one to nourish yourself during the week (cold from the fridge, it makes an excellent, speedy breakfast), or to serve at a brunch gathering alongside bread, butter and plenty of hot tea.
Tips:
- You can swap the silverbeet for baby spinach — simply skip the blanching step and instead place the spinach in a colander and pour boiling water over it, squeezing out any excess liquid once cooled.
- Cooled leftovers can be stored in the fridge. It is best eaten within three days, either cold (taken out of the fridge shortly before serving to take the chill off) or warmed through.
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Ingredients
Method
- 1.Preheat the oven to 170°C (fan oven).
- 2.Heat ¼ cup of olive oil in a large, heavy-base pot over low heat. Add the onion and ½ teaspoon fine sea salt. Cook, stirring occasionally, for 20-25 minutes until the onion is soft, sticky and nicely caramelised.
- 3.Meanwhile, pour 1 tablespoon of olive oil into a 28cm x 20cm baking dish. Place the dish in the oven for 5 minutes to heat the oil (this helps the potatoes to cook more favourably).
- 4.Remove the baking dish from the oven, swirling the oil around to evenly distribute it if necessary, and carefully add the potatoes, creating a base (some overlap may happen, this is fine). Sprinkle a little salt and a tiny drizzle of oil, then roast in the oven for 20-25 minutes until golden.
- 5.Meanwhile, blanch the silverbeet in boiling salted water for 1 minute. Drain in a colander and, when cooled, squeeze out any excess water.
- 6.Whisk the eggs in a large mixing bowl with ½ teaspoon fine sea salt and some freshly cracked black pepper. Set aside.
- 7.Once the potatoes, onion and silverbeet are cooked you can begin layering the dish. Start by spreading the onions evenly over the potatoes. Next add the silverbeet in an even layer. If using dill, sprinkle it over the silverbeet. Next pour over the eggs as evenly as possibly, flattening the silverbeet if any pops up. Finally, if using goats cheese, scatter it over the top.
- 8.Bake in the oven for around 20 minutes until the top is golden and the egg cooked through. Allow the dish to sit for 10 minutes before serving.