(FID) / GF / Low Amines / Med Sals / MSG Free

Asparagus and Potato Frittata (S)

Moderate Salicylates


  • 1/3 cup low salicylate oil (canola, rice bran, sunflower)
  • 3 large white potatoes, peeled and sliced thinly 
  • 1 leek, peeled and sliced thinly 
  • 2 garlic cloves, crushed
  • 6 eggs
  • 1/4 cup rice milk (or milk if dairy suitable).
  • Pinch of salt
  • 2 bunches asparagus, woody ends removed


  1. Heat a large frying pan over high heat. Add 1/3 of the oil and cover pan with 1/3 of the potato slices, cooking for 2-3 minutes on each side, or until tender and golden. Transfer potato slices to a plate and set aside. Add half of the remaining oil to pan and cook the rest of the potato as above.
  2. Add remaining oil to pan, reduce heat to medium and cook leeks until softened (on low heat do not brown). Add garlic and cook for 1 minute.
  3. Using an 18-20cm diameter ovenproof frying pan, layer 1/2 of the cooked potato slices in pan. Add half the leek mixture in a layer and arrange the asparagus spears in a single layer on top. Layer with remaining potato, and then remaining leek.
  4. Place eggs, milk and salt in a bowl and whisk to combine. Whisk to combine. Slowly pour egg mixture over potato, asparagus and leek in in pan, tilting pan to evenly distribute egg mixture.
  5. Cover and cook tortilla over a low-medium for 8-10 minutes, or until egg begins to set in centre. Remove from stove and cook under a medium to hot grill until cooked and golden, 3-5 minutes. Remove from heat and allow to rest for 4-5 minutes.

Cut and serve in wedges with suitable side salad and optional pear chutney sauce

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