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Chili Seafood Frittata


Serves: 4

375 grams white fish fillets
2 tablespoons oil
2 mediums onion, sliced
1 large potato, grated
6 eggs, lightly beaten
1 tablespoon chopped fresh coriander
1 teaspoon chili sauce

Poach fish in large frying pan of simmering water, cook for about 3 minutes or until tender; drain and flake. Heat oil in non-stick medium frying pan, add onions and potato, stir constantly over medium heat for about 3 minutes or until onions are soft. Add fish, stir until combined. Stir in eggs, coriander and sauce, cook over low heat, without stirring, for about 2 minutes or until base is golden brown. Remove pan from heat, place under hot grill, cook until top of frittata is lightly browned.

NOTE:
We used ocean perch in this dish. Frittata is at its best made just before serving. This recipe is not suitable to freeze or microwave.




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