Golden Potato & Cheddar Frittata with Chive Oil

Ingredients

• •8 large eggs
• •400 g waxy potatoes, sliced 3 mm thickYukon Gold or similar
• •80 g sharp cheddar, coarsely gratedaged hard cheese, naturally very low in lactose
• •8 halves sun-dried tomatoes, choppedthat's 2 halves per serve — the low-FODMAP cap, so don't be generous
• •1 cup baby spinach
• •1/4 cup lactose-free milk
• •1 tsp Dijon mustard
• •4 tbsp, divided garlic-infused olive oilinfused oil only; 2 tbsp for the pan, 2 tbsp for the chive oil
• •4 tbsp, divided chives, finely snipped
• •2 big handfuls, to serve rocket (arugula)
• •1/2, for the rocket lemon
• •to taste fine salt and black pepper

Method

1. 1Heat the oven to 190°C (375°F). In an ovenproof 24–26 cm nonstick pan, cook the potato slices in 2 tbsp garlic-infused oil with a big pinch of salt over medium heat, turning now and then, 12–14 minutes until tender with golden, frilly edges.
2. 2Whisk the eggs with the lactose-free milk, Dijon, 3/4 tsp salt and plenty of pepper.
3. 3Scatter the spinach and sun-dried tomatoes over the potatoes and let the spinach wilt for 30 seconds.
4. 4Pour in the eggs, shake the pan to settle everything, and strew the cheddar over the top.
5. 5Cook 2 minutes on the stove until the edges just set, then transfer to the oven for 12–15 minutes until puffed with the faintest wobble at the center.
6. 6Meanwhile stir 3 tbsp of the chives into the remaining 2 tbsp garlic-infused oil with a pinch of salt.
7. 7Rest the frittata 5 minutes, spoon the chive oil over in green streaks, and scatter with the last of the chives.
8. 8Serve in wedges with rocket tossed in lemon juice and a drop more of the chive oil.