Potato & Spinach Frittata

SERVES 4 PREPARATION & COOKING 40 MINUTES

500g baby new potatoes

8 free-range eggs

2/3 cup milk

1 tablespoon olive oil

100g baby spinach leaves

1 cup chargrilled red capsicum, drained,

coarsely chopped

100g soft goat’s cheese, crumbled ¼ cup chopped fresh flat-leaf parsley

1 tablespoon lemon rind strips (see tip)

OLIVE SALSA

¼ cup pitted kalamata olives, chopped

¼ cup pitted green

Sicilian olives, chopped

¼ cup pitted green olives, chopped

½ small red onion, finely chopped pinch dried chilli flakes

1 tablespoon olive oil

2 teaspoons lemon juice

1. Place potatoes in a medium saucepan with enough cold water to just cover. Boil over medium heat for 15 minutes or until potato is tender. Drain and cut into 2.5cm pieces.

2. Whisk eggs and milk in a medium bowl, then season. Preheat grill.

3. Heat oil in a heavy-based frypan over medium-high heat. Cook spinach until wilted. Add potato and capsicum, then cook, stirring, for 1 minute. Add egg mixture. Reduce heat to medium and cook for 7 minutes or until egg is almost set. Top with cheese and place under heated grill for 3 minutes or until golden and set.

4. OLIVE SALSA. Combine all the ingredients in a small bowl.

5. Sprinkle frittata with parsley leaves and lemon rind. Top with salsa and serve.