Celebrity chef

Angela Boggiano

delicious. magazine’s food editor is an experienced writer and food stylist who's worked for numerous magazines. Her books include Pie and she co-wrote Italian Cook and The Italian Ingredients Cookbook, among others.

Serves 4 as a light supper

Spicy salami, roasted pepper and Taleggio frittata recipe

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Ready in 40 minutes

400g new potatoes
6 large, free-range eggs, beaten
200g jar roasted red peppers, drained and sliced into strips
100g thinly sliced spicy salami
150g Taleggio or any soft Brie-style cheese, rind removed and cubed
Large handful fresh basil leaves
2 tbsp olive oil
50g wild rocket
Juice of ½ lemon

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1. Boil the potatoes for 7-10 minutes, until tender. Drain and allow to cool.
2. When the potatoes are cool enough to handle, peel away the skin with a small sharp knife. Slice into rounds, each about as thick as a pound coin.
3. Crack the eggs into a large bowl and stir in the potatoes and strips of pepper, reserving some for the top. Roughly tear the salami into large pieces and stir most of it into the egg mixture, reserving some for the top.
4. Stir in the cheese and most of the basil. Season the mixture.
5. Preheat the grill to medium. Heat half the oil in a 23cm non-stick ovenproof frying pan over a low heat on the hob, then carefully tip in the egg mixture. Arrange the remaining strips of pepper and salami on top and cook very gently for about 8-10 minutes, until nearly set.
6. Place the frying pan under the grill to finish cooking for a further 2-3 minutes, until set and golden. Leave to cool in the pan for a few minutes, before slipping out onto a chopping board. Place the rocket leaves and remaining basil in a bowl and toss with the remaining olive oil and lemon juice. Cut the frittata into wedges and serve, topped with the basil and rocket leaves.

Nutritional info

Per serving: 525kcals, 38.4g fat (14g saturated), 26.6g protein, 18.5g carbs, 1.7g sugar, 2g salt

Spicy salami, roasted pepper and Taleggio frittata recipe

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