Dragon’s Tail Frittata

A frittata is a great dish for practically any meal – a lazy brunch, a summery lunch or a quick dinner. This recipe is based on a classic Spanish omelette, with peppers and potatoes, but spiced up with the addition of Chilli Pepper Pete’s Dragon Tail Hot Naga Salami.

250g new potatoes
1 red pepper
1 garlic clove
Olive oil
Half a Chilli Pepper Pete’s Dragon Tail Hot Naga Salami
4 eggs
A splash of milk
Salt and freshly-ground black pepper
A handful of fresh basil leaves

Serves 2-4

1. First, give the potatoes a wash and chop them into bite-sized pieces. Boil in salted water for about 10 minutes, until tender.

2. In the meantime, heat a splash of olive oil in an ovenproof frying pan. Peel and finely chop the garlic, and roughly chop the pepper, discarding the seeds. Add the garlic and pepper to the frying pan and allow to sizzle gently for a few minutes.

3. After a few minutes, add the chopped Chilli Pepper Pete’s Dragon Tail Salami to the frying pan.

4. When the potatoes are cooked, drain the water and add the potatoes to the frying pan. Give it all a good stir and fry for a few minutes, then scoop out about a quarter of the vegetables and salami and set aside for a moment.

5. Break the eggs into a jug, add the milk and beat briefly with a fork. Season with salt and pepper, then pour into the frying pan, filling in all the gaps between the other ingredients. Scatter your reserved vegetables and salami over the top.

6. Cook the frittata on the hob for a few minutes, until the egg mixture is looking fairly set around the edges and pulling away from the pan slightly. Then place it under the grill on a high heat for a few more minutes until the eggs are completely set on top.

7. Finally, to serve, scatter the fresh basil over the top. This frittata is excellent hot or cold, so you can always save some leftovers for the next day’s lunch.