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Smoky pepper and onion frittata with Manchego


Serves: 4
timePrep time: 15 mins
timeTotal time:
Smoky pepper and onion frittata with Manchego
Recipe photograph by Tara Fisher

Smoky pepper and onion frittata with Manchego

This frittata is delicious for dinner or great as part of a tapas meal

Serves: 4
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
507Kcal
Fat
31gr
Saturates
13gr
Carbs
32gr
Sugars
12gr
Fibre
6gr
Protein
27gr
Salt
1.3gr

Lucy Jessop

Lucy Jessop

Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop

Lucy Jessop

Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes

Ingredients

  • 500g Taste the Difference Vivaldi salad potatoes
  • 1 tbsp olive oil
  • a knob of butter
  • 1 large onion, finely sliced
  • 4 ready-roasted peppers (we used Karyatis from a jar), drained and sliced
  • 1 tsp smoked paprika
  • 1 tbsp thyme leaves, plus a couple of small sprigs
  • 8 large eggs
  • 100g Manchego (or vegetarian hard cheese), broken into pieces

Step by step

Get ahead
To serve cold, make up to a day ahead, cool then chill.
  1. Boil the potatoes in a pan of salted water for 15-20 minutes until cooked through.
  2. Meanwhile, heat the olive oil and butter in a 22cm ovenproof frying pan and gently cook the onion for 10 minutes until softened.
  3. Stir in the sliced peppers, smoked paprika and thyme leaves, and cook for a further couple of minutes. Remove from the heat.
    Tip
    Make it meaty – serve with sliced serrano ham or fried chorizo.
  4. Preheat the grill to medium-high. Drain the cooked potatoes and leave them to cool slightly before thickly slicing. Add the potatoes to the pan.
  5. Whisk the eggs in a jug with plenty of seasoning. Over a medium heat, pour the egg mixture over the vegetables in the pan, then tilt the pan to allow the eggs to spread out evenly; cook for 6-8 minutes over a low heat until the egg begins to set. Sprinkle the Manchego pieces on top, then grill for 4-5 minutes, checking regularly, until the top of the frittata is set. Remove from the grill and leave to stand for a minute or two.
  6. Run a spatula around the edge of the pan to loosen the frittata. Slide it onto a board, cut into wedges and sprinkle with thyme sprigs.

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