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            Roasted Pepper Taleggio and Sun Blushed Tomato Frittata

            Taleggio is a creamy, flavourful cheese that melts into this frittata for an Italian-style omelette, best enjoyed at room temperature. if you don't have taleggio then a soft cheese like brie is a good alternative. This dish serves six for larger dinner parties or family dining and takes 30 only minutes to cook and prepare.


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

            To serve

            50g rocket leaves
            Juice of ½ lemon
            Sea salt


            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.
            2. When the potatoes are cool enough to handle, use a sharp knife to cut into slices, about the thickness of a pound coin.
            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.
            4. Pre-heat the grill to medium.
            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.
            6. Place the frying pan under the grill to finish cooking for a further 3-4 minutes, until the frittata is set and golden.
            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.
            8. Cut the frittata into wedges, and serve with the rocket and basil salad.

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