Tenderstem® and Pesto Spanish Frittata.

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Recipe

Created by Christine Hobbs

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I am divorced with three grown up daughters one of which still lives at home. I work part time for the NHS and love being active by running, cycling and gardening. My cooking motto is, from garden to pan whenever I can.

  • Created by Christine Hobbs
  • 30 mins preparation
  • 30 mins cooking
  • Serves 4

I wanted to create a dish that made excellent use of Tenderstem®, is suitable to take on a summer picnic, is relevant to the prize, therefore Spain related, is suitable for vegetarians and makes use of home grown produce.

Ingredients
  • Tenderstem®
  • 8 eggs
  • 1 onion finely chopped
  • 2 peppers any colour
  • 4 potatoes
  • 4 tomatoes chopped
  • Olive oil
  • Garlic paste
  • Pepper and salt to season
  • Approx 2" cube parmesan cheese grated
  • Few mint leaves
  • Salad to garnish. Lettuce, pine nuts, strawberry slices, goats cheese.
Method
  1. Make a pesto by crushing the mint leaves, grated parmesan garlic paste and olive oil in a bowl and put to the side.

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  2. Boil the potatoes until soft enough to chop into rough pieces and then drain.

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  3. Boil the Tenderstem® until tender, then drain.

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  4. Beat the eggs in a bowl and season with salt and pepper.

  5. In a large deep saute pan add some olive oil and soften the peppers and chopped onion. Add the potatoes tomato and the pesto mixture and beaten egg.

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  6. Cook in the pan until set finish under the grill to set and brown off the top.

  7. Meanwhile prepare the salad on each plate and add a slice of the fritatta. Serve with Mojito or fresh orange juice.

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