Three bean salad with mozzarella
This substantial salad features a delicious mix of cannellini, kidney and green beans, and is ideal for a summer picnic
Potato frittata with pepper salsa
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 4
Skip to ingredients
- 1 kg even-sized potatoespeeled and thinly sliced
- 8 eggs
- 2 red chillies
- 3 garlic clovesfinely grated
- 4 handfuls of rocket
For the salsa
- 1 tsp rapeseed oilplus extra for the dish
- 2 red peppershalved and deseeded
- 325g can sweetcorndrained
- 1 red onionfinely chopped
- handful of basil(about 10g), roughly chopped
- ½ tsp limezest and 1 tbsp juice
Nutrition: Per serving
- kcal424low
- fat12glow
- saturates3g
- carbs53g
- sugars12g
- fibre9ghigh
- protein22g
- salt0.4g
Method
step 1
Heat the oven to 220C/200C fan/gas 7. Boil the potatoes for 5 mins until just cooked, then drain. Meanwhile, beat the eggs in a bowl with the chillies, garlic and lots of black pepper. For the salsa, lightly oil the pepper halves and place, cut-side down, on a baking sheet.
step 2
Stir the potatoes into the egg mixture, then tip into a shallow, lightly oiled ovenproof dish (ours was a deep 30cm dish). Cook in the oven with the peppers on the shelf above for 25-30 mins until the egg is set and starting to brown at the edges.
step 3
Meanwhile, tip the sweetcorn into a bowl with the onion and basil, and stir in the lime zest and juice. Peel the roasted peppers, dice the flesh, and add to make the salsa.
step 4
Serve half the frittata with half the salsa and half the rocket for two people. The remainder will keep chilled for up to three days. Serve cold or lightly warmed with the remaining salsa.
