20 button mushrooms
2 large white potatoes, thinly sliced
1/3 bunch chives, roughly chopped
1 cup cheddar cheese, grated
2 heaped tbsp. duck fat
300 ml thickened cream
150 g unsalted butter, cubed
Preheat oven to 220°C.
In a bowl, beat together the eggs, cream and a good sprinkle of salt and pepper.
In a medium sized pan, melt the duck fat. Place the mushrooms in a baking dish and pour over the duck fat. Pop in the oven for 10 mins. Once cooked, allow to cool for 5 mins, then roughly slice.
In the pan, melt 100 g butter. Slide in the potato slices and cook until soft. Cook in 2 batches if necessary. Once cooked, grease a frittata dish with the remaining butter, then layer half the cooked potatoes on the bottom and around the edges.
Roughly chop half the mushrooms and add to the baking dish. Pour in the egg mixture, then layer with the remaining potato slices and remaining whole mushrooms. Cover with cheese and bake for 15 – 20 mins. Once cooked, garnish with chives and serve.
Serves 4 - 6