Roasted Pepper, Taleggio and Sun-Blushed Tomato Frittata

An Italian-style frittata with tender new potatoes, roasted red peppers, creamy Taleggio and sun-blushed tomatoes, finished under the grill and served with rocket salad.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place the potatoes in a medium saucepan and cover with water. Bring to the boil and cook for 7 minutes until tender. Drain and let them cool.

Step 2

When the potatoes are cool enough to handle, use a sharp knife to cut into slices, about the thickness of a pound coin.

Step 3

Add the beaten eggs to the potatoes, along with the strips of pepper, cubes of cheese, most of the basil, and the tomatoes. Gently fold everything together.

Step 4

Pre-heat the grill to medium.

Step 5

Heat half the extra virgin olive oil over a low heat in a 23cm non-stick frying pan, and gently tip in the egg mixture. Cook very gently for 10–12 minutes, until nearly set.

Step 6

Place the frying pan under the grill to finish cooking for a further 3–4 minutes, until the frittata is set and golden.

Step 7

Place the rocket leaves and remaining basil in a bowl, and toss with the lemon juice, remaining extra virgin olive oil and a pinch of salt.

Step 8

Cut the frittata into wedges, and serve with the rocket and basil salad.