by Raymond Blanc

This dish is best eaten while it’s still warm but can easily be made in advance and served cold. You can really add your own twist to this recipe by adding your favourite vegetables, spices, smoked fish or cooked chicken. The Saint Agur blue cheese really gives a savoury note to the frittata and a little sharpness, making the whole dish balanced and delicious.

Recipe © Raymond Blanc / Photograph © Chris Terry

Prep Time 10 Minutes
Cook Time 35 Minutes
Serves 6
Method
  1. Preheat the oven to 170ºC.

  2. In a medium 20cm non-stick ovenproof sauté pan with a lid, on a medium heat, sweat the potatoes, onion and garlic in the oil with the bay leaf, thyme, rosemary, and smoked paprika and salt for 13–15 minutes. Stir regularly to avoid any colouring.

  3. Add the chorizo, roasted peppers and continue to sweat for 5 minutes with the lid on

  4. Remove the bay leaf, thyme and rosemary sprigs

  5. Add the Saint Agur and spinach and stir them into the vegetables.

  6. Remove from the heat, add the eggs and stir everything together until evenly mixed.

  7. Place the sauté pan back on the heat for 30 seconds and then transfer to the pre-heated oven for 20 minutes.

  8. Remove from the oven and leave to rest for 5 minutes before turning out on to a board or a large serving dish.

  9. Using a sharp knife, cut the frittata into 6 wedges and serve with a dressed green salad.

INGREDIENTS

400g Jersey Royal potatoes, quartered

1 red onion, diced

1 clove garlic, finely chopped

3 tbsp olive oil

2 bay leaves

1 sprig thyme

1 sprig rosemary

1 pinch smoked paprika

1 pinch sea salt

120g chorizo, cut into small dice

100g  roasted red pepper, 1cm dice

150g Saint Agur blue cheese, 1cm dice

80g spinach, chopped

8 eggs, whisked

PRODUCT

View Method

Recipe Method

  1. Preheat the oven to 170ºC.

  2. In a medium 20cm non-stick ovenproof sauté pan with a lid, on a medium heat, sweat the potatoes, onion and garlic in the oil with the bay leaf, thyme, rosemary, and smoked paprika and salt for 13–15 minutes. Stir regularly to avoid any colouring.

  3. Add the chorizo, roasted peppers and continue to sweat for 5 minutes with the lid on

  4. Remove the bay leaf, thyme and rosemary sprigs

  5. Add the Saint Agur and spinach and stir them into the vegetables.

  6. Remove from the heat, add the eggs and stir everything together until evenly mixed.

  7. Place the sauté pan back on the heat for 30 seconds and then transfer to the pre-heated oven for 20 minutes.

  8. Remove from the oven and leave to rest for 5 minutes before turning out on to a board or a large serving dish.

  9. Using a sharp knife, cut the frittata into 6 wedges and serve with a dressed green salad.

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