Save to your scrapbook
Sweet piquanté pepper & manchego frittata
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
500g pack Waitrose & Partners British Ruby Gem Potatoes, cut into 0.5cm-thick slices
21⁄2 tbsp olive oil
2 onions, halved and sliced
6 medium British Blacktail Free Range Eggs
100g manchego, cut into 0.5cm cubes
1⁄2 x 400g jar Peppadew Mild Piquanté Peppers, drained
400g jar Peppadew Sweet Whole Goldew Peppers, drained
About 180g salad leaves
1.Preheat the oven to 200oC, gas mark 6. Toss the potatoes with 1 tbsp oil, season and spread out on a large baking tray. Roast for 20 minutes, turning halfway.
Meanwhile, heat another 1 tbsp oil in a 20cm ovenproof frying pan over a medium-high heat. Fry the onions with a pinch of salt for 15 minutes, stirring regularly until golden and caramelised. When you take the potatoes out of the oven, turn it to a medium-high grill setting (about 250oC).
2. Lightly whisk the eggs in a large mixing bowl. Add the manchego and peppers, then stir in the hot potatoes and onions. Return the frying pan to a medium heat with the remaining 1⁄2 tbsp oil. Tip in the egg mixture, spreading out the filling, and cook for 5 minutes, swirling the pan from time to time so any uncooked egg runs to the edges.
3. Place the frying pan on the middle shelf of the oven under the grill and cook for a final 5 minutes (gently press the centre with a knife to check there’s no runny egg remaining). Take out of the oven and cool for a couple of minutes, then carefully invert onto a board and remove the pan. Cool for another 5 minutes before slicing and serving with a green salad.
If you don’t have an ovenproof frying pan, you can cook the frittata for 6-7 minutes in a regular frying pan on the hob before sliding it out onto a plate.
Invert it, slide it back into the pan and cook for another 4-5 minutes or until set in the middle.
Typical values per serving:
gluten free/1 of your 5 a day
This recipe was first published in May 2021.