Ideal summer meal to share with friends at our eatery

HERB & PEA FRITTATA WITH SOURDOUGH PESTO

by Twelve Triangles in Edinburgh

Twelve Triangles Kitchen Table is now open Mondays to Sundays from 9 am to 4.30 pm. Serving breakfasts all day and incredibly delicious lunches from 11 am, the Kitchen Table is a place to eat, drink and gather. Free wi-fi is available and it is dog-friendly.

This recipe is great served with some roughly chopped Isle of Wight tomatoes and some leaves of your choice for the perfect summer meal.

For a standard 25cm frying pan this recipe serves 10.

INGREDIENTS

Herb & Pea Frittata 12 eggs

2 onions

1tbsp white wine vinegar 250g new potatoes 2 cloves garlic

3 tbsp ricotta

50g flat leaf parsley

50g fresh mint

30g fresh tarragon

300g peas salt pepper olive oil

Sourdough pesto

120g flat leaf parsley

50g fresh tarragon

50g fresh mint

3tbsp capers

3 garlic cloves zest & juice 1 lemon

75g sourdough breadcrumbs 80g grated parmesan 170-220g extra virgin olive oil salt pepper

METHOD

1 To make the sourdough pesto you can either make this in a pestle and mortar or a food processor. Crush/ chop all the ingredients, then stream in the olive oil until you reach the desired consistency.

2 Slice the onions into half-moons and slowly cook down with the vinegar, salt and pepper until they are translucent and slightly sticky.

3 Dice the new potatoes, drizzle with olive oil add in the garlic cloves then season with salt and pepper and roast in the oven at 180˚C for 20-25mins.

4 In a bowl whisk the eggs, add in the chopped fresh herbs, cooked onions, potatoes & peas, season well with salt and pepper.

5 Gently heat your frying pan with 2tbsp of olive oil then add in your egg mixture. Cook this on a low heat until it sets around the edges and little bubbles start appearing on top (around 20mins).

6 Drop teaspoons of your ricotta over the top of your cooking frittata then place under a low grill to finish cooking it. It should puff up a little and start to colour, if you want to check its cooked through you can pierce it with a knife to make sure it is no longer liquid inside.

7 Serve as suggested in the photograph.

(If you have left over pesto the breadcrumbs will continue to soak up the olive oil so you may need to add more in when using it up.) https://twelvetriangles.com