T
his frittata takes inspiration from the classic combination of onion and potato found in the beloved Spanish tortilla. However, unlike the traditional method of flipping it onto a plate, this recipe offers the convenience of not needing to do so. It’s a guaranteed hit for a communal lunch and can be prepared in advance and allowed to settle. I particularly enjoy serving these two dishes together because the salad enhances the frittata, elevating it from a simply delicious meal to a lunch worth sharing with friends – just like a stylish pair of earrings paired with jeans and a T-shirt.
Red Pepper and Baked Feta Salad with Walnuts (pictured top)
Prep 5 min
Cook 45 min
Rest 30 min
Serves 4 as a side
4 red peppers (preferably romano)
Olive oil
1 x 200g slab feta
1/2 tsp coriander seeds
1 big pinch pul biber flakes
50g walnuts, roasted (do this while the oven is heating up)
For the dressing
15g coriander, finely chopped
1 fat garlic clove, peeled and grated
2 tbsp lemon juice
2 tbsp olive oil
A big pinch of sea salt
Preheat the oven to 220C (200C fan)/425F/gas 7 and line a large roasting tin with baking paper. Place the peppers in the tray and lightly coat them with olive oil, ensuring even coverage. Rub a little olive oil on the feta as well, then position it in the middle of the peppers. Sprinkle the coriander seeds and pul biber over the feta. Roast on a high shelf for 25 minutes until the peppers are soft and fragrant, and the feta is slightly caramelized and custardy.
Remove from the oven and allow to cool slightly. Peel the peppers and discard the stems, seeds, and pith. Hold the peppers over a bowl to collect any juices, then tear the flesh into strips and add them to the bowl with the juices.
Whisk all the dressing ingredients together. Taste and adjust the seasoning with more lemon juice or salt if desired. Pour the dressing over the peppers and let it sit for at least 30 minutes to allow the flavors to meld.
Gently transfer the salad onto a platter, tearing the roast feta on top, and sprinkling with toasted walnuts. Serve and enjoy.
Spinach and Potato Frittata
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