500 Kipfler potatoes, cut in 2 cm cubes
150g portobello mushrooms, chopped in fine strips
Extra virgin olive oil
1 red onion, grated
25g wholemeal flour
1 tsp. good quality salt
1 tbsp. fresh ground black pepper
1 tbsp. balsamic reduction, to drizzle
2 cups of salad leaves, to serve
½ bunch fresh parsley, chopped
Preheat oven to 180C.
In a frying pan, sauté the onion and mushrooms with olive oil, until soft and translucent. Add the potatoes and parsley and cook for a further 5 minutes. In a separate bowl, whisking the eggs, milk and flour. In a large baking dish add the potato mixture and mix through the egg mixture and bake in the oven for 30-35 minutes.
Serve a slice on a bed of mixed salad leaves drizzling balsamic reduction on top.