Potato and silverbeet frittata

Packed with silverbeet, this delicious winter warmer is rich in eye-friendly antioxidants lutein and zeaxanthin. These nutrients are particularly beneficial for the macula, which is necessary for central vision.

This recipe has been reproduced with kind permission from Macular Disease Foundation Australia’s Macula Health: Winter Warmers e-cookbook.

Serves: 4

Ingredients

• 1 bunch silverbeet (leaves separated, stalks reserved for another use)
• 25 g butter
• 1/2 a large onion, thinly sliced
• 2 garlic cloves, finely chopped
• 400 g potatoes, thinly sliced
• 300 ml chicken stock
• 200 g parmesan, finely grated
• lemon oil
• rocket
• baby spinach leaves

Method

Step 1: Preheat oven to 220C. Blanch silverbeet leaves (5–10 seconds), drain and refresh. Squeeze excess water from silverbeet, coarsely chop and set aside.

Step 2: Heat butter in a 15 cm-diameter cast-iron frying pan over medium-high heat.

Step 3: Add onion and garlic, season generously to taste, stir frequently until caramelised (10–15 minutes), remove from pan.

Step 4: Place alternate layers of potato and onion back into pan and add stock, pressing potato down gently with the back of a spoon to even out layers and ensure they are covered with the stock.

Step 5: Cook until potato is just tender and stock is absorbed (8–10 minutes). Drain excess stock from pan if potato becomes tender before stock is absorbed.

Step 6: Scatter silverbeet evenly over potatoes, then top evenly with the grated cheese and bake until golden and crisp on top and around edges (20–30 minutes).

Step 7: Serve immediately with a lemon and olive oil-dressed rocket and spinach salad.

 
A balanced diet helps keep your eyes healthy – read more about eating for good eye health.