Boerewors and New Potato Frittata with Tomato Salsa
This a local twist to the Spanish omelette or tortilla. This can be cooked in a large omelette pan or in individual blinis pans. It makes an excellent rustic breakfast – ideal for those 4am Tri-nations mornings when the lads come round.
Equipment
- Pan with an ovenproof handle
Ingredients
- 12 Eggs
- ½ cup Parmesan Grated
- 200 g Boerewors
- 300 g New potatoes
- 1 Red pepper Roasted, skinned and chopped
- 20 g Handful fresh sage leaves Roughly chopped
- 60 ml Extra virgin olive oil
- Sea salt and freshly ground black pepper
- 2 cups Tomato salsa
Tomato Salsa
- ½ Onion Finely chopped
- 1 clove Garlic Chopped
- 10 g Fresh ginger Peeled and finely chopped
- 4 Large Red tomatoes
- 65 ml Extra virgin olive oil
- 20 g Handful flat leaf parsley Roughly chopped
- Juice of 1 lemon
- Sea salt and freshly ground black pepper
Instructions
- Pre-heat oven to 180ºC.
- Cook the new potatoes in boiling salted water until they are soft.
- Drain the potatoes and leave them to cool. When they have cooled cut them in half.
- Cut the boerewors into 2cm lengths. Heat the olive oil in a pan with an ovenproof handle. Add the boerewors and new potatoes.
- Fry the boerewors until it is cooked and potatoes have started to colour. Add the peppers and the sage.
- Lightly whisk the eggs together, season with salt & pepper and pour into the pan with the rest of the ingredients. Keep the pan over the heat for about 5 minutes.
- Remove from the heat and sprinkle the Parmesan on top before placing the whole thing into the pre-heated oven.
- Bake for about 15 minutes or until set. Remove from the oven and turn the frittata out onto a serving platter or cutting board. Serve a wedge of frittata with the tomato salsa.
Tomato Salsa
- Mix the onion, garlic & ginger together, add the lemon juice, season with salt & pepper then leave to macerate for 5 minutes. Blanche the tomatoes in boiling water for 10 secs then remove the skins and deseed them. Cut the tomatoes into a neat dice and add to the onions etc along with the olive oil & parsley and season to taste.
Wine Notes
- In keeping with the sparkling theme for brunch a Brut Rose or any pink Champagne will work well here.