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Boerewors and New Potato Frittata with Tomato Salsa


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.
Total Time 45 mins
Course Main Course
Cuisine Spanish
Servings 4 people


  • Pan with an ovenproof handle


  • 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


  • 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.
Keyword Boerewors, Fritatta, Spanish

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