Taleggio is a delicious creamy flavourful cheese which melts beautifully in this frittata. This is perfect served at room temperature, cut into small wedges with cured hams and salad leaves for a lovely starter served outdoors or take as part of a delicious picnic.

Serves 6

Prep 10 minutes

Cook 20 minutes

Method

1. Place the potatoes in a medium saucepan and cover with water. Bring to the boil and cook for 7 minutes until tender. Drain and allow to cool.

2. When the potatoes are cool enough to handle slice into rounds with a sharp knife about the thickness of a pound coin.

3. Add the beaten eggs to the potatoes along with the strips of roasted pepper, cubes of cheese, most of the basil and cherry tomatoes. Gently fold everything together.

4. Preheat the grill to medium. Heat half the oil in a 23cm non-stick frying pan over a low heat and gently tip in the egg mixture. Cook very gently for 10-12 minutes until nearly set.

5. Place the frying pan under the grill to finish cooking for a further 3 - 4 minutes until set and golden. Place the rocket leaves and remaining basil in a bowl and toss with the lemon juice, remaining olive oil, parmesan and a pinch of sea salt.

Serve the frittata cut into wedges with the rocket and basil salad.