Breakfast, Lunch, Brunch, Feta, Legacy Pan, Potatoes, Frittata, Smoked Salmon, Spring, Eggs, Legacy Pan
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Preheat the oven to 200°C.
Place the potatoes, onion, red pepper, garlic, smoked paprika, oregano and olive oil in a Legacy Pan.
Toss well, then roast for 30 minutes, until the potatoes are golden and crisp around the edges.
Whisk the eggs with the salt and black pepper.
Remove the pan from the oven and pour the egg mixture over the hot potatoes.
Scatter over the parsley, 150 g feta and parmesan.
Place the pan over medium heat and cook without stirring for 5 minutes, until the egg begins to set around the edges. Watch the base carefully so it does not burn.
Return the pan to the oven and bake for another 10 minutes, until the centre is just set.
Turn the oven to grill and cook for 1–2 minutes, until the frittata is puffed and golden.
Arrange the smoked salmon over the centre and finish with the remaining feta, fresh parsley and a squeeze of lemon juice.
Serve warm with chutney, focaccia and a fresh salad.
A frittata is one of the easiest ways to turn a few good ingredients into a meal for the whole table. Here, potatoes, onion and red pepper are roasted first with smoked paprika and oregano until their edges begin to crisp. The eggs go in while the pan is still hot, followed by feta, parmesan and plenty of parsley. Smoked salmon is added once the frittata is out of the oven, with lemon bringing everything back into balance. It is generous, fresh and easy to serve. Exactly the kind of lunch that makes the first warm days feel official.
Photography by Anna Critchley
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