Cooking Instructions
1.
Preheat the oven to 200°C/180°C fan/gas mark 6. Arrange the
peppers (2)
on a roasting tray and drizzle with olive oil. Roast for 20-25 minutes, until tender.
2.
Meanwhile, heat a splash of olive oil in a large ovenproof frying pan over a medium-low heat and add the
onions (2)
with a pinch of salt. Cook, stirring, for 15-20 minutes, until sweet and sticky.
3.
Preheat the grill to medium. Add the
white potatoes (2)
to the pan and fry for a couple more minutes before adding the roasted peppers. Beat the
eggs (6)
in a bowl and season with salt and pepper before stirring in the
mature cheddar (75 g)
.
4.
Pour the egg mix over the vegetables and cook over a medium heat for 5 minutes. Put under the grill and cook for a few minutes more, until puffed up and golden.
5.
Toss the
lettuce (1/2)
with a little olive oil and
white wine vinegar (as needed)
, and serve alongside the frittata.