I am so thrilled to announce the launch of my new pots and pans, which include saucepans and frying pans. I have designed these with the lovely people of Portmeirion, who, as ever, have been a total joy to work with. I have designed these new pieces to be not only practical and safe to use in the kitchen but also elegant additions to your cooking utensils. The 2 colours are ideal for showing up the colour in your ingredients while cooking plus I have designed them so that they are very easy to clean, which I’ve always battled with when using other pots and pans! I hope you enjoy using them, why not try out this gorgeous summer frittata recipe using my frying pan? Sophie X
1 tablespoon olive oil
1 long red pepper- trimmed and de-seeded
1 ½ courgettes – trimmed
1 red onion- peeled and cut into 1/8
3 small cooked potatoes- peeled and sliced
3 cloves of garlic- chopped
½ teaspoon chilli flakes- optional
Salt & freshly ground black pepper
8 eggs beaten
25 grams of grated parmesan
A handful of flat leaf parsley- chopped
Heat the oil in your frying pan on a medium to low heat
Cut the pepper lengthways into 4 and then slice each strip into 2cm pieces, do the same with the courgette and add to the hot oil along with the onion, gently stew for about 20mins until all of the vegetables are soft, stirring often.
Add the chopped garlic, chilli flakes and potatoes then season. Continue cooking for about 5 mins.
Beat the eggs, parmesan and ½ the parsley together in a bowl.
Turn up the heat a little and pour in the egg mixture.
Don’t stir but allow to cook for a few minutes, being careful not to burn the bottom.
Pop under the grill until cooked to your liking- I prefer it a bit under cooked as I find it gets a rubbery texture if over cooked.
Sprinkle the rest of the parsley and serve with a crisp green salad and friends!