Pumpkin Frittata

By: Steven Rule

Peel and dice vegetables, cut into ~0.5cm slices, place into pot, fill with water to top of vegetables, bring to the boil then let simmer for about 10 mins until vegetables are soft.
Line ~2L casserole dish with baking paper and place ingredients into dish in repeating layers, starting and finishing with potato.
Puncture through the layers with skewer or knife in several evenly spaced locations, whisk eggs in bowl and slowly pour eggs across the top of the casserole dish allowing egg to drain through the layers. For best results cover and place into fridge overnight.
Place in oven for 60 mins at 180C until top layer of potato begins to crisp and eggs have completely solidified.
Place serving plate on top of dish, invert and place on table. Frittata should drop out onto plate, tug baking paper to assist. Remove dish and baking paper. Slice into serving portions and serve with tonkatsu, kewpie mayo, salt, pepper and herbs to taste.