Baked porcini and potato frittata with salad

Ingredients

For 1 serving

• Eggs2
• Porcini mushrooms120 g
• Potatoes150 g
• Parsleyto taste
• Grana Padano10 g
• Mixed salad greens80 g
• Extra virgin olive oil10 g
• Garlic1 clove
• Saltto taste
• Black pepperto taste

Contains: lactose, eggs,

In season: September – November

Method

1. Preheat a conventional oven to 180 °C, line a small baking tin with wetted and wrung-out baking paper and put a small pan of water on to boil.
2. Peel the potatoes and slice them thinly, about 3 mm; salt the water once boiling and cook them for 5 minutes, until tender but not falling apart, then drain them gently.
3. Meanwhile clean the porcini by scraping the soil off the stems with a small knife and wiping them with damp kitchen paper, without washing them; slice them.
4. Heat half the oil in a frying pan over medium heat with the crushed garlic clove and sauté the porcini for 5 minutes, until golden and their liquid has evaporated; season and discard the garlic.
5. In a bowl beat the eggs with the grated Grana Padano, chopped parsley, salt and pepper; add the potatoes and mushrooms and pour everything into the tin.
6. Bake for 20 minutes, until the frittata is golden on top and set in the middle.
7. Meanwhile wash and dry the mixed salad and dress it with the remaining oil and a pinch of salt; serve it with the frittata.