Geo. Watkins - Mushroom Ketchup and Anchovy Sauce
1 Spanish Onion (sliced)
5 Potatoes, medium sized (sliced)
Button Mushrooms, handful (sliced)
10 straws Chives (chopped)
3 tbsp Olive Oil
2 tbsp Geo Watkins Mushroom Ketchup
6 Eggs (well beaten)
Salt, to taste
Heat olive oil in pan. Add sliced onions, mushrooms and potatoes to the pan.
Sauté till the potatoes are soft and cooked.
Geo Watkins Mushroom Ketchup
to the pan and season the mix.
Add beaten eggs to the pan along with chives
Cook gently over a medium heat for 10 minutes, until the egg looks set around the edges (it may be a little runny on the top).
Place the pan under the grill for 2 minutes to finish cooking the frittata on top or in pre-heated oven at 180C for 4 minutes.
Turn out the frittata onto a plate and let it cool slightly before cutting into wedges or squares.