Frittata wedges A classic – with a delicious mushroomy twist. Ready in 45 mins • 1 260kJ per serving • 20g fat • 4g sat fat
Heat oven to 200°C. Boil 1kg waxy potatoes, peeled, until just tender, drain and cool. Slice into ½cm rounds and put in a bowl.
In a 20cm ovenproof pan, gently fry 2 large sweet onions, sliced,in 5tbsp olive oil for 15-20 mins. Add to potatoes, mix with 2tsp paprika, 1tsp ground coriander and 6 medium free-range eggs, beaten; season well.
Return potato mixture to pan, cook over a low heat, stirring, until eggs are half set. Put in the oven for 15-20 mins until set. Turn out onto a serving plate.
4 Fry 450g mixed exotic and button mushrooms, sliced, and 3 cloves of garlic, crushed, in 2tbsp olive oil until golden. Season and add 2tbsp chopped parsley before spooning over frittata.
ROMESCO SAUCE Put 5tbsp extra virgin olive oil, 25g roasted salted almonds, 1 slice of white bread, crusts removed, 290g jar roasted or grilled peppers in brine or oil, drained, a pinch of cayenne pepper, 4 cloves of garlic and 2tbsp sherry vinegar in a food processor and whizz until smooth.
Boil 1kg potatoes, peeled and cut into bite-sized chunks, for 10 mins, or until just tender. Drain and leave to cool slightly.
Fry potatoes and a few jalapeño peppers (or 2 green peppers), chopped, in 2tbsp olive oil for 5-6 mins, turning, until deep golden all over. Serve with romesco sauce (see above) to dip into.