Romero pepper frittata Recipe

Romero pepper frittata Recipe

  • 1 tbsp olive oil
  • 275g/9žoz new potatoes, parboiled
  • ½ Romero pepper, sliced
  • 1/3 leek, green part, chopped
  • 2 slices bacon, sliced
  • 6 free-range eggs, beaten
  • salt and freshly ground black pepper
  • 2 tbsp parsley, chopped
  1. Preheat the grill to a medium heat.
  2. To make the frittata, slice the parboiled new potatoes into thin slices.
  3. In a medium-sized pan heat the oil and sweat the red peppers with the leek and bacon for three minutes.
  4. Add in the eggs. Cook for one minute and season with salt and freshly ground black pepper.
  5. Place under the grill for five minutes until set and golden.
  6. Remove from the pan onto a plate.
  7. Garnish with the parsley and serve.
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