- Birch & Waite Hollandaise Sauce
- 1 tablespoon oil
- 1 small onion, diced
- 2 medium potatoes, peeled and diced
- 1 small sweet potato (250g), peeled and diced
- 200g mushrooms, roughly chopped
- 100g prosciutto, roughly chopped
- 8 eggs
- Salt / pepper
| - Cover potato and sweet potato with cold water in a medium saucepan. Season with salt. Bring to the boil for 5 - 10 minutes or until tender. Drain and set aside
- Heat oil in a 20cm shallow pan. Fry onion until soft. Add mushrooms; continue stir frying for 2 minutes
- Add cooked potatoes; stir fry for a further 2 minutes. Set half of the vegetable mix aside
- Lightly beat 4 eggs. Pour over vegetables, add 50g prosciutto. Cook on a medium heat until nearly cooked through
- Drizzle approx. 50ml Birch & Waite Hollandaise over the top of the frittata and finish under a griller until the top is just cooked
- Repeat to make the second frittata
- Add extra Birch & Waite Hollandaise just prior to serving
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