A summer sensation – perfect for light lunches with a salad or pack for a picnic with extra taste.
Method:
Preheat the oven to 220°C/425°F/gas mark 7.
Cut the tomatoes in half, place on a baking tray, sprinkle with olive oil, salt and pepper and put in the oven. After 10 mins turn the oven off but leave the tomatoes which will continue to cook.
Boil the potatoes for 12-15mins until just tender, drain and leave to cool. Then slice into 50p piece thickness.
Whisk the eggs with a splash of milk, the garlic, Fresh Mint Jelly and the parsley and season with salt and pepper. Stir in the cream cheese.
Add a tbsp of olive oil and a knob of butter to a large, non stick frying pan and heat over a medium heat. When hot place the potato rounds in the pan and cook until both sides are golden.
Add the grated courgette and fry for a further minute then add the petit pois/peas.
Spread the mixture out and then pour the egg mix over the top, cook for 1 minute before adding the feta and the tomatoes.
Turn the heat down slightly and cook for approx. 8 minutes or until almost set then put the pan under the grill and cook for another couple of minutes until the frittata is puffed up and golden on the top.
Serves: 4-6
Prep time: 15 mins
Cook time: 40 mins
Ingredients:
200g Cherry tomatoes
Olive oil
Salt & pepper
300g New potatoes or La Ratte/Pink Fir potatoes
6 Eggs
Splash of milk
1 Clove garlic, crushed
1 tbsp Tracklements Fresh Mint Jelly
Small bunch parsley
3 tbsp Cream cheese
Knob of butter
1 Courgette, coarsely grated with the water squeezed out.
150g Petits pois or garden peas defrosted
100g Feta cheese cut into small cubes.
