Tenderstem® and Pesto Spanish Frittata.


Created by Christine Hobbs


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.

  • 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.
  1. Make a pesto by crushing the mint leaves, grated parmesan garlic paste and olive oil in a bowl and put to the side.

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

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

  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.

  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.