POTATO & SPINACH FRITTATA

Prep + cook time: 40 minutes Serves 4 500g baby new potatoes 8 free-range eggs

2/3 cup (160ml) milk 1 tablespoon olive oil 100g baby spinach leaves 1 cup (240g) chargrilled red capsicum (bell pepper), drained, chopped coarsely 100g soft goat’s cheese, crumbled • 1 tablespoon lemon rind strips

(see tip) FOR THE OLIVE SALSA • ¼ cup (55g) pitted kalamata

olives, chopped • ¼ cup (40g) pitted green Sicilian

olives, chopped • ¼ cup (40g) pitted green olives,

chopped • ½ small red onion (50g),

chopped finely • ¼ cup chopped fresh flat-leaf

parsley • pinch of dried chilli flakes • 1 tablespoon olive oil • 2 teaspoons lemon juice

1. Place the potatoes in a medium saucepan with enough cold water to just cover. Boil over medium heat for 15 minutes or until the potato is tender; drain. Cut into 2.5cm (1-inch) pieces. 2. Meanwhile, make the olive

salsa: combine all ingredients. 3. Whisk the eggs and milk in a medium-sized bowl and season. 4. Preheat the grill (broiler). 5. Heat oil in a heavy-based frying pan over medium-high heat and cook the spinach until wilted. Add potatoes and capsicum. Cook, stirring, for 1 minute. Add egg mixture, reduce heat to medium; cook for 7 minutes or until the egg is almost set. Top with cheese. Place under a heated grill for 3 minutes or until golden and set.

6. Serve the frittata with salsa; sprinkle with lemon rind.