Potato and Red Pepper Frittata Recipe

Fresh herbs make all the difference in this simple but delicious recipe - fresh parsley or chives could be substituted for the chopped mint.

Ingredients:

450 g/ 1 lb
6
30 ml/ 2 tbsp
30 ml/ 2 tbsp
1
2
2
 

small new potatoes
eggs
chopped fresh mint
olive oil
onion, chopped
garlic cloves, crushed
red peppers, seeded and roughly chopped
salt and ground black pepper
mint sprigs, to garnish

Method:

1. Cook the potatoes in boiling salted water until just tender. Drain, leave to cool slightly, then cut into thick slices.

2. Whisk together the eggs, mint and seasoning in a bowl, then set aside. Heat the oil in a large frying pan.

3. Add the onion, garlic, peppers and potatoes to the pan and cook, stirring, for 5 minutes.

4. Pour the egg mixture over the vegetables and stir gently. Push the mixture into the centre of the pan as it cooks to allow the liquid egg to run on to the base. Turn the heat to low.

5. Once the egg mixture is lightly set, place the pan under a hot grill for 2-3 minutes, until golden brown. Serve the frittata hot or cold, cut into wedges and garnished with mint sprigs.

SERVES 3-4

 

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