Minted Potato & Red Pepper Frittata By Chef Raphael – H&S Ramadan Recipe Of The Week
Making Cooking Easy: The Best Of Chef Raphael
The Holy Month of Ramadan has begun and Chef Raphael’s Minted Potato & Red Pepper Frittata recipe is just what you need! It’s quick and easy to make and is a complete meal packed with all the good stuff. This recipe is perfect to try for your suhur just before you begin your fast as it will keep you going for the whole day!
MINTED POTATO & RED PEPPER FRITTATA
MINTED POTATO & RED PEPPER FRITTATA RECIPE
400g small potatoes
2tbsp chopped mint
1 onion (chopped)
2 garlic (chopped)
1 large red pepper (diced)
Salt and pepper
Boil the potatoes in salty water until just tender. Drain the water then slice the potatoes and set them aside to cool slightly.
Whisk together the eggs, chopped mint and seasoning and set aside.
In a medium pan that can also be used in the oven, heat the oil and add the onion, garlic, peppers and potatoes and cook while stirring for about 3 minutes.
Pour the egg mixture over the vegetables and stir gently with a wooden spoon to ensure the egg is evenly distributed.
Push the mixture towards the centre of the pan as it cooks to allow the liquid egg to run on the base. Meanwhile, preheat the oven top heat.
When the frittata is slightly set, place the frying pan under the hot grill for 2-3 minutes until the top is light golden brown colour.
Serve hot or cold.