POTATO & SPINACH FRITTATA

SERVES 4 PREP + COOK 40 MINS

500g baby new potatoes 8 free-range eggs ²⁄ cup milk 3 1 tbsp 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 tbsp 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 tbsp olive oil 2 tsp lemon juice

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

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

3 Whisk eggs and milk in a medium bowl. Season. 4 Preheat grill. 5 Heat oil in a heavy-based frying pan over medium-high heat. Cook spinach until wilted. Add potato and capsicum. Cook, stirring, 1 min. Add egg mixture. Reduce heat to medium. Cook 7 mins until egg is almost set. Top with cheese. Place under heated grill for 3 mins until golden and set.

6 Sprinkle frittata with parsley leaves and lemon rind. Top with salsa.