Mince and sweet potato frittata

Here’s another recipe from George Payne Butchers in Brunton Park, Gosforth. This 40 minute supper or light lunch with beef mince, sweet potato and peppers cooked in a pan with beaten eggs will feed up to six with a fresh salad. It again comes courtesy of the national Butchers Q Guild, of which the shop remains a leading member. www.georgepaynebutchers.co.uk

Mince and sweet potato frittata
 
Serves: 6
Ingredients
  • 450g lean beef mince
  • 2 tbsp olive oil
  • 225g sweet, new or salad potatoes, peeled, thinly sliced, rinsed and dried
  • 2 medium leeks, finely sliced
  • 1 small yellow pepper, deseeded and finely diced
  • 1-2 tsp cayenne pepper
  • salt and freshly milled black pepper
  • 2 tbsp freshly chopped chives or chervil
  • 4 large eggs, beaten
Method
  1. Heat the oil in a large shallow non-stick frying pan over a moderate heat and add the potatoes.
  2. Cook for 10 mins until tender, turning occasionally. Remove and drain on absorbent kitchen paper.
  3. Remove any excess oil from the pan.
  4. Heat the same pan until hot and cook the mince, leeks and yellow pepper for 5-7 mins until brown.
  5. Add the cayenne pepper, seasoning and chives or chervil.
  6. Stir and cook for a further 5 mins.
  7. Carefully pour over the beaten eggs evenly and finish with the sliced potatoes, reduce the heat and cook for a further 5 mins until the egg is set.
  8. Transfer the pan to a preheated grill and cook until lightly brown and the egg is set in the middle.
  9. Cut into wedges and serve with a tomato and onion salad.

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