500 g red potatoes 1 lb
6 eggs
25 ml fresh mint, chopped (optional) 2 tbsp
25 ml olive oil 2 tbsp
1 onion, chopped
2 garlic cloves, crushed
2 red peppers, diced
salt & pepper to taste
Cook potatoes in skins in boiling salted water until just tender. Drain, cook and cut into thick slices. Whisk eggs, mint, salt and pepper in a bowl. Set aside. Heat oil in large frying pan. Add onion, garlic, salt, pepper and potatoes to the pan and cook, stirring, for about 5 minutes. Pour egg mixture over vegetables and stir gently. Push mixture towards centre of pan as it cooks to allow liquid egg to run to the base. Preheat grill. When frittata is lightly set, place pan under grill for 2 to 3 minutes until top is a light golden brown in colour. Cut into wedges and serve hot or cold. Garnish with mint.
Serves 4