Gluten Free Party Frittata (Omlette)

Vegetarian, Dairy , Naturally Gluten Free

This serves about 30 people if you portion it up before you serve and have other things such as a cheese board or a salmon to go with it. If serving as your sole main dish then 16.

I make this in 2 large foil dishes or a large lasagne dishes that fit the oven widthways when put in side by side - if you use one large dish it cooks on the outside too quickly but not the inside

I made this for my husband’s birthday party - its a big cold savoury omlette and is really good for a hungry horde if you have loads of people at a yom tov as you can make it the day before and leave in the refrigerator.

2 red onions
1 large leek
4 courgette (zucchini)
Jar of sun dried tomato in olive oil (about 300g of actual tomato)
4 red roasted peppers
1 kilo cooked baby potatoes
18 large eggs - lightly beaten with some seasoning
Apprx 1 pint of milk
8 tbsp olive oil or oil from the tomatoes

Dice the onion, sun dried tomato and peppers. Slice the leek, potato and the courgette.

Mix vegetables together

Pour the oil into your dishes and then add the vegetables. Put into a medium pre-heated (160C) oven and cook for about 10 minutes, basting occasionally. Remove the dishes from the oven, but leave the oven ON

Meanwhile beat your eggs with the milk and some seasoning, and when the dishes come out the oven pour the egg mix over (half in each dish). Give these a stir and then return to the oven for between 20-30 minutes. If they look set when you test them fine, if really wobbly cook for a further 10 minutes in slightly wobbly just turn the oven off. Leave to cool in the oven