SPANISH POTATO & SWEET PEPPER FRITTATA

with Portobello Mushrooms and BBQ Baked Cannellini Beans

1
serves
1 m
PREP TIME
1 m
COOK TIME
1
INGREDIENTS

INGREDIENTS

  • 12 portobello mushrooms
  • Spray oil 
  • Cornish Natural Sea Salt Flakes (164146)
  • Caterers’ Choice Cracked Black Pepper (55769)
  • 80ml Casa De Mare Gluten Free Basil Pesto (171624)

Frittata 

  • 400g potatoes, peeled
  • 100g red onion, sliced
  • 150g capsicum, sliced into batons
  • 30ml Alfina’s Pure Olive Oil (59059)
  • Caterers’ Choice Medium Bulk Eggs (71769)
  • 160ml sour cream

BBQ Baked Cannellini Beans

  • 50g onions, brown sliced
  • 300g Alfina’s Cannellini Beans (163560)
  • 60ml chipotle BBQ sauce
  • 100ml water
  • 5g caster sugar

METHOD

1.

Cut potatoes into 5mm slices and steam until just cooked. Sauté the onions and capsicum with the Alfina’s Pure Olive Oil until softened and caramelised. Whisk Caterers’ Choice Medium Bulk Eggs, then whisk in the sour cream and season

2.

Line a half gastronome tray with baking paper, then layer potatoes and capsicum mix in tray. Pour egg mixture over the potatoes. Press potatoes to ensure the frittata is flat

3.

Cook in a combination oven at 150°C, 40% steam until core temperature is 80°C. Once cooked, cut frittata into 8 rectangles

4.

Sauté the onion in the oil until caramelised, then add Alfina’s Cannellini Beans, BBQ sauce, water and sugar. Bring to a boil, then cover and simmer on a low heat for 30 minutes. Season to taste

5.

Place mushrooms onto a flat tray and spray with a little oil, then season. Grill under a salamander until cooked through

6.

To serve, smear the Casa De Mare Gluten Free Basil Pesto onto the plate, then top with the mushrooms and sliced frittata and place the BBQ baked cannellini beans in a ramekin

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