Potato frittata with pepper salsa

• potatoes↗1 kg even-sized kg

  peeled and thinly sliced

• eggs↗8
• red chillies↗2
• garlic cloves↗3

  finely grated

• rocket↗4 handfuls of
• rapeseed oil↗1 tsp tsp

  plus extra for the dish

• red peppers↗2

  halved and deseeded

• sweetcorn↗325g can g

  drained

• red onion↗1

  finely chopped

• basil↗handful of

  (about 10g), roughly chopped

• lime↗½ tsp tsp

  zest and 1 tbsp juice

Step-by-step instructions

1. 1

   Heat the oven to 220C/200C fan/gas 7. Boil the potatoes for 5 mins until just cooked, then drain. Meanwhile, beat the eggs in a bowl with the chillies, garlic and lots of black pepper. For the salsa, lightly oil the pepper halves and place, cut-side down, on a baking sheet.

2. 2

   Stir the potatoes into the egg mixture, then tip into a shallow, lightly oiled ovenproof dish (ours was a deep 30cm dish). Cook in the oven with the peppers on the shelf above for 25-30 mins until the egg is set and starting to brown at the edges.

3. 3

   Meanwhile, tip the sweetcorn into a bowl with the onion and basil, and stir in the lime zest and juice. Peel the roasted peppers, dice the flesh, and add to make the salsa.

4. 4

   Serve half the frittata with half the salsa and half the rocket for two people. The remainder will keep chilled for up to three days. Serve cold or lightly warmed with the remaining salsa.