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The Italian spicy pork paste is an easy way to boost the flavour of this simple egg dish.
300g Essential charlotte potatoes, scrubbed and thinly sliced
40g Cooks’ Ingredients ’nduja soft
1 fennel bulb, thinly sliced, fronds reserved
1 Essential red onion, thinly sliced
80ml Essential milk
40g pitted black olives, halved
75g manchego, cut into 0.5cm dice
140g red chicory
½ tbsp extra virgin olive oil
1 tbsp sherry vinegar
1. Cook the potatoes in a pan of salted boiling water for 5 minutes, then drain and leave to steam-dry for a few minutes. Meanwhile, put a medium frying pan over a medium heat. Add the ’nduja and cook for 2 minutes, breaking it up with a wooden spoon, until it has released its oil. Spoon onto a plate, leaving the oil behind. Add the fennel, onion and a pinch of salt to the pan; fry for 5 minutes, then add the potatoes and cook for 5 minutes more.
2. While the potatoes are frying, whisk the eggs and milk together in a bowl; season. Pour over the potato mixture, then scatter the ’nduja, olives and manchego on top. Cook over a low-medium heat for 10-12 minutes, until starting to set at the edges. Preheat the grill to medium. Put under the grill for 3-5 minutes, until set and golden.
3. Trim the chicory and separate the leaves. Dress with the oil and vinegar and serve alongside wedges of the frittata, scattered with the reserved fennel fronds.
Typical values per serving:
This recipe was first published in February 2021.