Broccoli and potato oven frittata

Ingredients

• Eggs (raw)4 pieces
• Potatoes (raw)300g
• Broccoli (raw)250g
• Onions (raw)80g
• Recipe water (raw)120ml
• Olive oil (raw)15ml
• Salt (dry)3g
• Black pepper (dry)1g

Method

1. Heat the oven to 180°C. Slice 300g potatoes 5mm thick and cut 80g onions into 5mm dice. Warm 15ml olive oil in an ovenproof skillet over medium heat. Add onion, potatoes and 120ml recipe water; cover and simmer for 8–10 minutes until potato slices nearly yield to a fork.
2. Cut 250g broccoli into 2cm florets and stems into 5mm slices. Add to the pan, cover for 4–5 minutes until stalks are tender, then uncover and evaporate pooled water. Stir in 3g salt and 1g black pepper. If potatoes remain firm, add a splash of processing water and steam a little longer.
3. Beat 4 pieces eggs until uniform and pour over the evenly spread vegetables. Cook over low heat for 2 minutes until the outer edge begins to set, then transfer the uncovered skillet to the oven. Use a shallow baking dish if the skillet is not ovenproof.
4. Bake for 12–18 minutes until the centre is fully set and no liquid egg appears when cut. If the top colours early, cover loosely. Rest for 5 minutes before cutting; treat the pan handle as hot. Keep the mixture no more than 3cm deep when scaling.
5. The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches. Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits.