Layered Potato Parmesan Baked Frittata

Ingredients

• 750g desiree potatoes, peeled
• 500g sweet potato, peeled
• 1 large onion, thinly sliced
• 1 tablespoon olive oil
• 6 eggs, lightly beaten
• 450ml thickened cream
• 1/4 cup parmesan cheese, grated
• 2 teaspoons thyme leaves
• Sea salt and cracked black pepper
• 1/2 cup grated parmesan, extra

Directions

1. Preheat oven to 200�C/180�C fan forced.
2. Thinly slice the potatoes and sweet potato into 5mm slices.
3. Heat the oil in a non-stick frying pan over medium heat and saut� the onion for 5 minutes until softened. Do not brown.
4. In a bowl combine the eggs, cream, parmesan, thyme, salt and pepper.
5. Lightly grease a Corelle 2.85L Oblong Baker and alternately layer half the potato, sweet potato and onion in the dish. Pour half the egg mixture over the vegetables then continue layering. Pour over the remaining egg mixture then sprinkle the top with the extra parmesan.
6. Cook the potato bake until the potatoes are cooked through and the egg mixture has set.
7. Remove from oven and stand for several minutes before serving with salad.
8. Serves 6-8