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.
Ingredients400g 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 serve50g rocket leaves
Juice of ½ lemon
- 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.
- When the potatoes are cool enough to handle, use a sharp knife to cut into slices, about the thickness of a pound coin.
- 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.
- Pre-heat the grill to medium.
- 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.
- Place the frying pan under the grill to finish cooking for a further 3-4 minutes, until the frittata is set and golden.
- 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.
- Cut the frittata into wedges, and serve with the rocket and basil salad.