Loaded Spanish Style Tortilla
with Lemon Dressed Peashoots and Croutons
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Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
1 unit(s)
Baking Potato
1 unit(s)
Red Pepper
1 bunch(es)
Flat Leaf Parsley
1 block(s)
Feta Cheese
(ContainsMilk)1 unit(s)
Ciabatta
(ContainsCereals containing Gluten)½ unit(s)
Lemon
1 bag(s)
Pea Shoots
1 pack(s)
Scrambled Egg Mix
(ContainsMilk, Egg)Not included in your delivery
1 tbsp
Olive Oil
Preheat your oven to 200°C and bring a saucepan of water to the boil with 0.5 tsp of salt. Peel the potatoes and chop them into small 2cm chunks. Halve the pepper and discard the core and seeds. Slice into thin strips, then chop into 1cm chunks. Add the potato to the boiling water and simmer until you can easily slip a knife through them, 10-12 mins. Once cooked, drain in a colander.
Heat a drizzle of oil in a medium frying pan on medium high heat (preferably a non stick pan). Once the oil is hot, add the peppers and season with salt and pepper. Fry until charred and soft, 8-10 mins, stirring only every couple of minutes to ensure they get some nice colour on them.
Meanwhile, finely chop the parsley (stalks and all). Crumble the feta into chunks. Pour the scrambled egg mix into a bowl or a jug, season with salt and pepper and beat with a whisk or a fork. Chop the ciabatta in half (as if you were making a sandwich, then chop into 2cm chunks. Put the ciabatta on a baking tray, drizzle with oil and season with salt and pepper.
Once the peppers are cooked, add a knob of butter (if you have it) or another splash of oil if the pan is dry, then remove from the heat. Add the drained potatoes, feta and half the parsley and gently mix together. Then pour in the egg mixture, allow it to spread evenly across the pan, then pop back on the heat. Lower the heat to medium, cover with a lid or tin foil. Allow to cook on for 15-20 mins until the frittata is set all the way through. Tip: check occasionally and if the sides of the pan are starting to colour too quickly turn the heat down a bit.
While the frittata cooks, bake your croutons on the top shelf of your oven until golden, 6-8 mins, then remove and set aside. Meanwhile, zest and halve the lemon. Squeeze the lemon juice into a bowl and add the olive oil (see ingredients for amount). Season with salt and pepper and mix together - set the dressing aside. Mix the remaining parsley and lemon zest together - gremolata done!
Once the frittata has cooked through, cut into slices and share between your plates. TIP: You can carefully flip the it onto a chopping board or large plate first if you want to. Add the peashoots and ciabatta croutons to the dressing and toss to coat. Serve the frittata with the gremolata sprinkled on top and the salad alongside. Enjoy!