VEGETABLE FRITTATA

2 medium potatoes (400g), peeled, cut into 1cm slices

1 medium kumara(400g), peeled, cut into 1cm slices

10 eggs

1/2 cup (125ml) cream

1 cup (80g) grated parmesan cheese

1/2 cup (60g) grated cheddar cheese

50g baby spinach

2 tablespoons thinly sliced fresh basil

Preheat oven to 160 degrees fan forced.  Grease and line 19cm deep square cake tin.

Boil, steam or microwave potato and kumara separately until just tender.

Whisk eggs until well combined then add cheese.

Layer potato slices into cake tin, top with spinach then layer kumara slices, then basil.  Carefully pour egg mixture over vegetables.

Bake covered for 45 minutes.  Allow to rest for 5 minutes before removing from tin and slice into wedges.