Red Pepper and Fennel Frittata

Ingredients

• 200g new potatoes cubed
• 2 tbsp olive oil
• 1 large fennel bulb finely sliced
• 1 medium onion finely sliced
• 2 cloves garlic finely chopped
• 2 roasted red peppers (from a jar) cut into pieces
• 6 green olives sliced
• 5 large free-range eggs beaten
• 2 tbsp flat-leaf parsley finely chopped
• ¼ tsp smoked paprika
• Salt and pepper to taste

Method

1. Line a deep 18cm square ceramic dish with baking parchment.
2. Preheat oven to 190°C/gas mark 5.
3. Parboil potatoes for 10 minutes, then drain and dry thoroughly.
4. Heat 1 tbsp of oil in a large frying pan and saute the fennel and onion for 10-15 minutes until golden.
5. Add the garlic and potatoes and cook for a further 5 minutes. Remove from heat and mix in the pepper and olives.
6. In a large bowl lightly beat the eggs with the parsley and paprika, season if desired. Mix in the fennel and potato mixture and turn into the flan dish.
7. Bake for 25-30 minutes until set.
8. Allow to cool for a few minutes then lift out using the baking parchment, cut into wedges and serve hot or cold.