Friday, 29 April 2011
3 medium potatoes, peeled and cut into bite sized chunks
1 small onion, peeled and chopped
1 roasted red pepper, chopped
6 sun-dried tomatoes, chopped
splash of milk
handful of grated cheese
salt and pepper
Fry the potatoes gently in a medium sized frying pan with a tablespoon of olive oil, until they start to brown.
Add the chopped onion and continue to fry until the onion starts to soften.
Add the chopped roasted red pepper and chopped sun-dried tomato and fry for a couple of minutes.
Break the eggs into a bowl and whisk with a fork, add the splash of milk, handful of cheese, salt, pepper and oregano and then pour over the vegetables in the frying pan.
Turn the heat up to medium and heat the frittata so that the egg mixture starts to set on the bottom and around the edges.
Then transfer to a hot grill and finish of the top of the frittata so that it is nicely golden brown and set.
I served this with green beans, boiled with a chicken stock cube, drained and then drizzled with olive oil and pickled beetroot. You can either have half this each or it will serve 4 with more vegetables on the side.