Chicory and pecorino frittata with roast potatoes

Ingredients

For 1 serving

• Eggs2
• Chicory greens200 g
• Pecorino15 g
• Garlic1 clove
• Potatoes150 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: lactose, eggs,

In season: October – April

Method

1. Preheat a conventional oven to 200 °C and put a pan of water on to boil. Peel the potatoes, cut them into roughly 1.5 cm cubes, toss them on a baking tray with half the oil and a pinch of salt and roast for 25 minutes, until golden and crisp.
2. Meanwhile trim the chicory of damaged leaves and the base and wash it well; salt the water once boiling and cook it for 8 minutes, until the stalks are tender. Drain, squeeze it hard and chop it roughly.
3. Heat the remaining oil in a non-stick frying pan about 20 cm wide over medium heat with the crushed garlic clove, add the chicory and sauté for 3 minutes, until dry and well flavoured; discard the garlic.
4. In a bowl beat the eggs with the grated pecorino and a grind of black pepper; pecorino is salty, so go easy on the salt. Stir in the chicory and pour everything back into the pan.
5. Cover and cook over low heat for 4 minutes, until the edges have set; flip the frittata using the lid and cook for another 4 minutes, until golden and firm.
6. Serve the frittata in wedges with the potatoes.