Oak smoked ham and pepper frittata recipe
Ingredients
250g new potatoes
1tbsp rapeseed oil
1 red pepper, diced
75g oak smoked ham, diced
4 medium eggs, beaten
2tbsp semi skimmed milk
Boil the potatoes for 10 minutes or until tender. Run under cold water then slice thickly. Meanwhile, heat the rapeseed oil in a 24cm frying pan and fry the pepper for 2 minutes. Add the sliced potatoes and fry for 1-2 minutes. Add the ham. Mix the eggs and milk together and season. Pour into the pan. Cook gently for 3 minutes, loosening the edges with a spatula. Place under a pre-heated grill for 3 minutes until golden and set throughout. Serve with a fresh leaf salad.
