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Alright, don’t linger, let’s plan this sig's potato and 7 greens fritata formula with 15 components which are definitely easy to find, and we have to process them at the very least through 11 actions. You should expend a while on this, so the resulting food could be perfect.

Ingredients - Sig's Potato and 7 Greens Fritata:

1. Provide 8 for to 10 small salad potatoes , peeled or unpeeled, almost cooked or leftover, finely sliced
2. Require 3 tbsp olive oil
3. Make ready 2 for hand full of finely chopped pac choi leafs
4. You need 2 of handful of finely chopped baby spinach
5. You need 2 tbsp for fresh chives, chopped finely
6. Require 2 tbsp of fresh coriander, finely chopped
7. Take 6 - green stalks canned or fresh asparagus, drained if canned
8. Provide 6 medium - basil leafs torn
9. Require 1 small for leaf of curly cabbage or kale
10. Make ready 4 for eggs whisked
11. Prepare 75 grams of red Leicester cheese or similar shredded
12. Need 75 grams for of mature Dutch Gouda or similar , shredded
13. Require 40 grams of Gorgonzola
14. Get 2 pinch for of cayenne pepper
15. Provide 2 pinch for salt substitute ( optional)

Sig's Potato and 7 Greens Fritata instructions:

1. Prepare your potatoes, if using fresh potatoes boil them until they are just cooked, remove from water, slightly cool then slice or slice boil leftover potatoes
2. Chop all your greens inclusive of herbs except asparagus ,rip the basil
3. In the meantime whilst potatoes are boiling puree the greens with the egg and the cheeses , except for he asparagus and the curly or kale cabbage leaf.
4. When potatoes are just tender and you have sliced them add them in the oil in pan and fry them until they are slightly crispy.
5. Season with the pepper and salt if using
6. Pour the liquid puree over the potatoes . Gently allow more liquid to flow to the bottom of pan to ensure the egg mix is cooked.
7. Cook one side until he whole thing is nearly set, but do not burn the bottom
8. Loosen the fritata gently with a spatula then slide a plate over the pan, turn the fritata onto the plate and slide it back into pan. You can reshape this.
9. Press fritata gently down with spatula. Keep on lowest heat .When nearly cooked, in another pan crisp the cabbage leaf , do not burn set aside
10. Use the pan for crisping the cabbage to heat the drained asparagus through.
11. Slide the fritata onto plate , garnish with the asparagus and crisped cabbage .

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