Summer is well and truly in full swing and with the arrival of July we also say hello to our new Potato of the Month. We’re shining a light on Robinta, a lesser-known red variety that puts up a fair fight against Desiree. With a smooth red skin and creamy cream flesh there is little that this potato can’t do – mash, bake, roast or wedge. I would even recommend boiling, despite my apprehension around this cooking method with more floury varieties, as the creamy texture of the flesh holds it’s shape well and doesn’t fall apart easily unlike some other varieties. This texture along with the strong flavour of this potato means that, when mashing, extra butter, milk, cream or oil doesn’t need to be added as it has a smooth consistency of its own (however if you want to add any or all of the above we won’t stop you). This makes it a healthier option as the main thing that makes potatoes unhealthy is how we treat them during the cooking process and the fats that we add to them.
This month’s recipe is a light, fresh dish, perfect for the warmer weather. Frittata can be enjoyed hot or cold, at home or taken on a picnic as a tasty snack. To compliment it we’ve also included a salsa in our recipe which makes the most of our cold pressed rapeseed oil and brings a nutty flavour to the dish.
You can find Robinta half price throughout July 2022 on our website, at our Honesty Stall in Tenterden, when you visit Steve at his London Farmer’s Markets and at selected Farm Shops in Kent and East Sussex (keep an eye peeled on our Instagram page for more details about where).
Robinta Frittata with Roasted Pepper and Tomato Salsa
Preperation Time: 20 minutes
Cooking Time: 30 minutes
For the Frittata
1kg Robinta potatoes
1tbsp dried red chilli flakes (or 2-3 fresh red chillies)
3 garlic cloves
A few handfuls of young spinach leaves
Coarse ground black pepper
For the Salsa
Morghew Cold Pressed Rapeseed Oil
2 red peppers
1 orange or yellow pepper
250g cherry vine tomatoes
1 red onion
Handful of fresh basil
- Preheat the oven to 220°C (200°C fan, Gas Mark 7). Prepare a deep oven-proof dish for the frittata by lightly oiling the base and sides (this will make one large frittata in a circular 30cm dish or two medium in 23cm dishes).
- Peel the potatoes and cut into roughly 1cm chunks. Place in a saucepan of salted water, bring to the boil and simmer for 5 minutes (until just cooked) – drain immediately to prevent them from cooking further and set aside to steam dry.
- Whilst the potatoes are cooking, halve the peppers and remove the core and seeds before lightly coating in oil and placing cut side down on a baking tray along with the tomatoes.
- Mix the eggs, chillies, garlic and a generous grinding of black pepper in a large bowl and beat to combine. Carefully add the potatoes to the mixture and stir to coat evenly before transferring to the prepared dish.
- Place in the oven with the tray of peppers and tomatoes on the shelf above and cook for 25-30 minutes until the egg has set and turned a golden brown.
- In the meantime chop the onion finely and gently fry over a medium heat with a drizzle of cold pressed rapeseed oil, just enough for it to start to soften (approximately 5 minutes). Chop the basil and place in a bowl and add the onions when cooked to begin the salsa.
- Once the frittata is cooked remove from the oven and (once cool enough to handle) remove the skins of the peppers and tomatoes. Dice the peppers and add along with the tomatoes to the salsa, mixing gently to combine.
- Serve the frittata warm with the salsa and a handful of spinach leaves (or salad of your choice). This can also be enjoyed cold or, if you have an excess, frozen for up to 3 months.