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    Red Pepper and Potato Frittata with Roquette Pesto

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    Red Pepper and Potato Frittata with Roquette Pesto

    These bite-sized pieces of frittata are really colourful and very moreish. Any leftover pesto can be kept in the fridge, covered, for up to 3 days.

    • Vegetarian
    • Diabetic
    • Preparation time: 20 minutes
    • Cooking time: 45 minutes
    • Total time: 1 hour 5 minutes 60 minutes 5 minutes

    Makes: 25 squares

    Ingredients

    • For the frittata
    • 2 cloves garlic, finely chopped
    • 3 tbsp olive oil
    • 2 large potatoes, peeled and finely sliced
    • Small knob of butter for greasing
    • 280g jar Waitrose Cooks' Ingredients A Generous Helping of Grilled Peppers, drained
    • 100g feta cheese, crumbled
    • 6 eggs, beaten
    • For the roquette pesto
    • 50g bag wild roquette
    • 25g Parmigiano Reggiano, grated
    • 1 clove garlic
    • 25g pine nuts, toasted
    • 3 tbsp olive oil

    Method

    1. Take a handful of roquette and reserve for garnish, then place the remaining leaves with the other pesto ingredients into a food processor and whizz until the mixture becomes a smooth sauce. Season to taste adding a little more oil if necessary. Chill until needed.
    2. Preheat the oven to 200°C, gas mark 6. In a large heavy-based frying pan, heat the oil over a medium heat and cook the potato slices for 10 minutes, turning regularly. Add the garlic and cook for a further 5 minutes until the potatoes are golden and cooked through. Drain on a plate lined with kitchen paper and set aside until cool enough to handle.
    3. Line a 20cm-square cake tin with baking parchment. Layer half the potatoes over the base of the tin, followed by the drained peppers. Place the remaining potatoes on top, followed by the feta.
    4. Season the eggs and pour over the layered vegetables and cheese in the tin, then allow to stand for 1 minute for the beaten eggs to settle into the corners. Bake for 30-35 minutes until cooked through. Allow to cool for 20 minutes in the tin before cutting into 25 squares. Serve warm with the pesto and garnish with the reserved roquette leaves.

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