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ROASTED PEPPER, TALEGGIO AND SUN BLUSHED TOMATO FRITTATA

Taleggio is a delicious creamy flavourful cheese which melts beautifully in this frittata. This is perfect served at room temperature, cut into small wedges with cured hams and salad leaves for a lovely starter served outdoors or take as part of a delicious picnic.

Serves 6
Prep 10 minutes
Cook 20 minutes

A slice of frittata garnished with basil leaves on a plate next to a Birra Moretti.

INGREDIENTS

  • 400g new potatoes
  • 6 large free range eggs, beaten lightly
  • 200g jar roasted red peppers, drained and sliced into strips
  • 150g Taleggio cheese, rind removed and cubed
  • Large handful fresh basil
  • 100g sun blushed tomatoes, halved
  • 2tbsp extra virgin olive oil

To serve

  • 50g rocket leaves
  • Juice of a half lemon
  • 20g parmesan cheese, shaved

METHOD

  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 allow to cool.
  2. When the potatoes are cool enough to handle slice into rounds with a sharp knife about the thickness of a pound coin.
  3. Add the beaten eggs to the potatoes along with the strips of roasted pepper, cubes of cheese, most of the basil and cherry tomatoes. Gently fold everything together.
  4. Preheat the grill to medium. Heat half the oil in a 23cm non-stick frying pan over a low heat and gently tip in the egg mixture. Cook very gently for 10-12 minutes until nearly set.
  5. Place the frying pan under the grill to finish cooking for a further 3 - 4 minutes until set and golden. Place the rocket leaves and remaining basil in a bowl and toss with the lemon juice, remaining olive oil, parmesan and a pinch of sea salt.

Serve the frittata cut into wedges with the rocket and basil salad.

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