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
- Heat the oil in a large shallow non-stick frying pan over a moderate heat and add the potatoes.
- Cook for 10 mins until tender, turning occasionally. Remove and drain on absorbent kitchen paper.
- Remove any excess oil from the pan.
- Heat the same pan until hot and cook the mince, leeks and yellow pepper for 5-7 mins until brown.
- Add the cayenne pepper, seasoning and chives or chervil.
- Stir and cook for a further 5 mins.
- 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.
- Transfer the pan to a preheated grill and cook until lightly brown and the egg is set in the middle.
- Cut into wedges and serve with a tomato and onion salad.
