November 02, 2016
Breakfast, Dinner, Lunch,
Main Dish, Snacks, Vegetables, Onions, Sweet Potato/Yam, Australian, 5 Ingredients Or Less, Add it in the lunch box, Budget-Friendly, Easy/Beginner Cooking, Easter, Game/Sports Day, Picnic, Potluck, Summer, Winter, Weeknight Meals, Oven Bake, Refrigerator, Gluten-Free, High Fiber, Kosher, Low Carbohydrate, Non-Dairy, Vegetarian, Kid's Lunches more
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"Another wonderful recipe find from the markets!
This makes a wonderful tortilla, that can be served on its own of with a salad.
Great for the lunch box or even a picnic!
I have also added fresh peas to this with success, I think even diced bacon would go well."
Preheat the oven to 180°C/160°C fan-forced.
Line a 16cm x 26cm slice pan with baking paper. Heat 2 tablespoons of the oil in a large deep frying pan over medium-high heat. Add the kumara and cook, tossing often, for approx. 10-15 minutes and until golden and almost cooked. Spoon kumara into the slice pan & set aside.
Add the sliced onions and sugar to the frying pan (more oil may be needed) and cook, stirring often over a medium heat for 10 minutes until golden. Toss onions with kumara & set aside to cool.
Whisk the eggs in a bowl and season to your taste. Pour the egg mix over the kumara mixture. Bake for 25-30 minutes or until set. Stand for 15 minutes.
Can be sliced and serve warm or chill until ready to serve.
Serve this with a mixed salad.
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