Ingredients

• Olive oil, to grease
• 3 (about 600g) desiree potatoes, peeled, halved
• 1 teaspoon olive oil
• 1 red onion, halved, thinly sliced
• 8 eggs
• 125g (1/2 cup) sour cream
• 2 tablespoons finely chopped fresh chives
• 150g brie, thinly sliced

Method

• Step 1 Preheat oven to 180°C. Brush a 20 x 30cm lamington pan with oil to lightly grease. Line the base and 2 long sides with non-stick baking paper, allowing the sides to overhang.
• Step 2 Place the potato in a large saucepan and cover with cold water. Place over high heat and bring to the boil. Cook for 10-15 minutes or until the potato is just tender. Drain. Set aside for 5 minutes to cool.
• Step 3 Meanwhile, heat the oil in a medium non-stick frying pan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until the onion softens.
• Step 4 Use a fork to whisk together the eggs, sour cream and chives in a large jug. Season with salt and pepper.
• Step 5 Use a small sharp knife to thinly slice the potato. Arrange half the potato, in a single layer, over the base of the lined pan. Top with half the onion. Arrange half the brie over the onion. Repeat layering with the remaining potato, onion and brie. Pour over the egg mixture. Bake in oven for 30 minutes or until golden and just set. Set aside for 30 minutes to cool.
• Step 6 Use a large serrated knife to cut the frittata into squares. Place on a serving platter to serve.