POTATO, CAPSICUM & 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) char-grilled red capsicum, drained, chopped coarsely

100g soft goat’s cheese, crumbled 1 tablespoon lemon rind strips

(see tip on page 80)

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 fresh flat-leaf parsley leaves pinch of 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 potatoes are tender; drain. Cut into 2.5cm pieces. 2 Meanwhile, make olive salsa.