Minted Jersey Royals with BBQ Red Peppers Frittata Style
Preparation Time - 20-25 minutes
Cooking Time -10-15 minutes
Feeds - 4-6
700g Jersey royals
Handful of fresh mint leaves
Large knob of butter
Glug of olive oil
Sprinkle of sea salt
Sprinkle of black pepper
Roasted/ BBQ red peppers - Roughly chopped into long strips (homemade or shop bought in a jar)
6 Large organic eggs - Whisked
100g Parmesan - Finely grated
Boil the new potatoes with a half of the mint leaves for 10 minutes or until soft. Drain and leave to dry out.
In a large frying pan add a knob of butter along with a glug of olive oil, season and add in the new potatoes. With a potato masher or the back of a spoon gently press or squash the potatoes and cook on a medium to high heat turning the potatoes over after they've cooked for 3-4 minutes and turned golden brown and crispy. Roughly chop and add in the remaining mint leaves followed by the red peppers ensuring you spread them evenly through the potato. Next pour over the whisked egg and add the grated Parmesan. Continue to cook on a medium heat for 2-3 minutes before placing the frying pan under the grill to crisp up the Parmesan topping (if you have a plastic handle make sure you don't have this under the grill...it will melt!)
Once golden and crispy, slice up and serve.