BLACK BEAN FRITTATA

50 MINS

Colourful sides – a spicy tomato salsa and a cooling avocado, cucumber and lime salad – and punchy pickled jalapeños make this good enough for weekend feasts as well as weekdays.

SERVES 4

For the frittata

— 4 small potatoes, about 300g, sliced into circles ½cm thick

— 2 tbsp olive oil

— 1 x 400g tin cooked black beans

— 8 medium eggs

— 100g mature cheddar, grated

— 6 spring onions, white and green parts separated, finely sliced

— 2 large garlic cloves, finely chopped

— 2 tbsp sliced red or green pickled jalapeños, plus extra to serve if you like

For the salsa

— 250g ripe tomatoes, finely diced

— 3 red pickled jalapeños, sliced, or to taste, plus 2 tsp brine

— 2 tbsp lime juice

— a little chopped coriander

For the salad

— 2 tbsp sour cream or yogurt

— 2 tbsp extra-virgin olive oil

— juice and zest of ½ lime — ½ cucumber, diced — 1 ripe avocado, diced

Preheat the oven to 220C/200C fan/gas mark 7 and toss the sliced potatoes in two tablespoons of olive oil and half a teaspoon of sea salt. Lay in a baking tray approximately 25 x 20cm, and roast for 15 minutes, tossing halfway through.

Meanwhile, drain and rinse the beans and dry them very well in a clean towel – this helps them roast rather than steam.

In a medium mixing bowl, whisk the eggs with three quarters of the grated cheese, then add the sliced spring-onion whites and two thirds of the greens, along with the garlic, another half a teaspoon of sea salt and pepper to taste.

Set a few roast potato slices aside for garnishing. Scatter most of the black beans over the top of the potatoes in the tray, sprinkle with a little sea salt and return to the oven for another 10 minutes. Use this time to make your sides.

Mix all of the salsa ingredients together.

I like this with three jalapeños, but adjust to your preferred heat levels. Taste for seasoning.

For the salad, mix the sour cream or yogurt, olive oil, lime zest and juice together with a pinch of sea salt and pepper. Stir in the cucumber so it is well coated. Just before serving, gently fold in the avocado so it doesn’t break up.

Pour the egg mixture into the tray, top with the remaining cheddar and the jalapeños, and scatter over the reserved black beans and potatoes. Bake for 10-12 minutes, until golden and puffy.

Allow to cool for 30 minutes. Sprinkle the reserved spring onion over the frittata, with more jalapeño slices, if using. Slice and serve with the sides.