Vegetable Frittata with Tomato Salsa

Vegetable Frittata with Tomato Salsa

This Italian-style omelette is great for sharing and can be served hot or cold plus our homemade salsa gives it an extra kick!


For the Frittata:

  • 1 red pepper, deseeded
  • 1 yellow pepper, deseeded
  • 1 red onion, peeled
  • 300g cooked new potatoes, sliced
  • Olive oil
  • Knob of unsalted butter
  • 6 large eggs
  • Small bunch chives, finely chopped
  • Sea salt and black pepper

For the salsa:

  • 1 red onion
  • 1 clove garlic
  • Juice of 1 lime
  • 1 green chilli
  • 6 tomatoes

Method (Serves 4)

  1. Blend the salsa ingredients using a hand blender (stick blender attachment)
  2. Set the salsa aside for later
  3. For the frittata, roughly chop the onion and peppers using a chopping attachment and set aside
  4. Whisk the chopped chives and eggs
  5. Heat a little olive oil and butter in a pan, add the potatoes and fry until golden
  6. Add the chopped onions and peppers and cook until soft
  7. Pour the eggs onto the potatoes and cook gently for 2 minutes until the egg starts to set on the edges
  8. Place under a hot grill for 2 minutes until golden brown and puffed up
  9. Cut into wedges and serve with the salsa