Gochujang & Potato Slab Frittata
By Director – Josh Ball · · 2 min read
Gochujang & Potato Slab Frittata
Ingredients
- 1 very large potato (about 300g)
- 2 tsp minced garlic
- 2 tsp soy sauce
- 2 tsp gochujang paste
- 1 tsp korean chilli flakes
- 6 eggs
- 45 ml milk
- 2 spring onions- finely sliced
- 1 tsp black & white sesame seeds
Instructions
- Pre-heat the oven to 180*c (fan-forced).
- Peel the potato, then slice into rounds about 2mm thick (or use a mandolin). Place in a microwave proof bowl, add 1 tsp salt and cover in boiled water. Cover & microwave for 2 minutes or until fork tender.
- Combine the garlic, soy sauce, gochujang paste & chilli flakes in a small bowl. Whisk until combined.
- Crack the eggs into a large bowl and gently whisk until smooth. Add the gochujang mixture & the milk, and whisk until there are no lumps.
- Add in the cooked potatoes & half the spring onions, and gently fold in to combine.
- Line a 20 x 20cm baking tray with baking paper, then pour in the frittata mixture. Sprinkle over with the sesame seeds and the remaining spring onions, and bake for 20-30 minutes or until the centre has set.
- Leave for 5 minutes before removing the frittata from the tray, then slide the frittata off the baking paper onto a cooling rack to cool. Slice into 6 squares, and serve warm- or save it for breakfast for the next few days!
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