• 500 g Vivaldi salad potatoes
  • 1 tbsp olive oil
  • 1 knob butter
  • 1 large onion, finely sliced
  • 4 ready-roasted peppers (we used Karyatis from a jar), drained and sliced
  • 1 tsp smoked paprika
  • 1 tbsp thyme leaves, plus a couple of small sprigs
  • 8 large eggs
  • 100 g Manchego (or vegetarian hard cheese), broken into pieces


  1. 1

    Boil the potatoes in a pan of salted water for 15-20 minutes until cooked through.

  2. 2

    Meanwhile, heat the olive oil and butter in a 22cm ovenproof frying pan and gently cook the onion for 10 minutes until softened.

  3. 3

    Stir in the sliced peppers, smoked paprika and thyme leaves, and cook for a further couple of minutes. Remove from the heat.

  4. 4

    Preheat the grill to medium-high. Drain the cooked potatoes and leave them to cool slightly before thickly slicing. Add the potatoes to the pan.

  5. 5

    Whisk the eggs in a jug with plenty of seasoning. Over a medium heat, pour the egg mixture over the vegetables in the pan, then tilt the pan to allow the eggs to spread out evenly; cook for 6-8 minutes over a low heat until the egg begins to set. Sprinkle the Manchego pieces on top, then grill for 4-5 minutes, checking regularly, until the top of the frittata is set. Remove from the grill and leave to stand for a minute or two.

  6. 6

    Run a spatula around the edge of the pan to loosen the frittata. Slide it onto a board, cut into wedges and sprinkle with thyme sprigs.

Nutritional Details

Each serving provides
  • Energy 1863kj 445kcal 22%
  • Fat 26.0g 37%
  • Saturates 10.3g 52%
  • Sugars 7.1g 8%
  • Salt 1.3g 22%

% of the Reference Intakes

Typical values per 100g: Energy 486kj/116kcal

Each serving provides

25.5g carbohydrate 2.5g fibre 26.0g protein

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