Rice Cooker Beef Mince & Potato Frittata

Line the base of rice cooker’s inner pot with baking paper. *Note: It might be unnecessary depending on the condition of your inner pot.

Peel Potato, cut into small cubes, cook in salted water until just soft enough, then drain. *Note: If you use an already cooked Potato, just cut it into small pieces.

Melt Butter in a frying pan over medium heat, cook Onion and Garlic, add Beef Mince, and cook until Onion is soft and Beef is cooked. Season with Salt and Pepper.

Place Eggs, Self-Raising Flour, Salt & Pepper in a mixing bowl, and mix well. Add shredded Cheese, Parsley, Onion & Beef mixture and Potato, and mix to combine.

Pour the mixture into the prepared rice cooker’s inner pot, spread evenly, and start cooking at ‘Cake’ setting.

If it is not cooked yet, leave it in the hot rice cooker for 10 more minutes or heat extra time. Turn out on a plate, and carefully peel away baking paper. Serve hot or cold.

*Note: I used my 10 cup capacity rice cooker which inner pot is 20cm in diameter. I took it out after 35 minutes.