Spicy Salami, Roasted Capsicum and Mozzarella Frittata
Preparation + Cook Time
40 minutes
Serves
4
Ingredients
400g washed potatoes
6 large eggs, beaten
150g roasted red peppers, drained and sliced
100g Northside Fine Foods Spicy Chorizo or Hot Soppressa
150g mozzarella, sliced
Handful of basil
2 tbsp olive oil
Method
1. Boil the potatoes for approx. 8-10 minutes or until they become tender. Drain and allow them to cool
2. When they are cool enough, peel away the skin (this should just come off). Slice the potatoes into rounds about half a centimetre thick
3. Place the beaten egg mixture into a large bowl and stir through the potatoes as well as the drained capsicum. Keep a few pieces of each for the top of the frittata for later
4. Tear the salami into rough, large pieces and stir into the egg mixture
5. Add most of the basil into the egg mixture and add salt and pepper to season to your taste
6. Preheat the oven to 180 degrees Celsius
7. Heat half of the oil in a large, ovenproof frying pan on low heat. Tip the egg mixture into the pan with care and then arrange the leftover potatoes and capsicum from earlier on the top. Place the slices of Mozzarella on top and cook for 10 minutes or until nearly set
8. Place the frying pan in the oven (or a grill can also be used) for about 5 minutes or less or until the frittata is set and golden in colour
9. Leave it to cool before removing and slicing. If it is still too hot, you may ruin the shape
10. Serve as is or accompanied with a small side salad