Spanish Frittata

Any ingredients can be added to the base mixture of potatoes, onion, garlic, Salami.  Great for using up leftovers.

Preheat Grill to Hot

2 tbs olive oil
1 onion finely diced
250 gms of “The Farm Gate” Salami Sausage chopped
500gms potato, peeled, diced and cooked in boiling water until tender.
½ cup mushrooms
5 eggs
1 tsp chicken stock
1/2 cup milk
1 clove garlic crushed
Handful chopped parsley
Chopped oregano or any of your favourite herbs 
50 grams grated cheese
Left over vegetables, silverbeet, pumpkin, 

Pre-heat grill.

Melt olive oil in a heavy frypan and saut√© onion, garlic, potato “The Farm Gate” Salami Sausage, any left over vegetables and  mushrooms until potato is crispy.  About 8 minutes.     Remove from frypan.  Line the frypan with baking paper overlapping the edges.  This makes the frittata easy to lift out and less to clean up.

In a bowl lightly beat eggs, milk, chicken stock.  Stir in parsley and selected herbs.  Season to taste.  

Reheat frypan.  Put vegetables back into the lined pan and pour the frittata mixture over and spread evenly through the vegetables.  

Sprinkle grated cheese on top. 

Cook uncovered over a medium heat until just setting.  Place under pre heated grill until golden brown and set.

Serve warm with a salad or cold cut into wedges. 

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