Pre-Heat the oven to 180*
Break the eggs and whisk.
Thinly slice the potatoes and mix with half the olive oil.
Thinly slice the pepper and onion.
Pick the leaves from the parsley and thinly slice.
Put a large Tefal frying pan onto a medium heat, when the center of the pan is solid red add the olive oil and heat for a minute then add the potatoes. These need to cook on until soft, then add the pepper and onion, season with the Piment d'Espelette and salt. Cook this together with the potatoes until the onion goes translucent, then add the beaten eggs and parsley. Transfer to the oven, remove the handle and cook for around 15 minutes or until the center is firm to the touch.
When cooked allow to rest for a minute or two and the slide out of the pan onto a chopping board or serving plate, serve with a spoonfull of the tomato sauce and some fresh herbs if you have them.
Wile the frittata bakes:
Peel and dice the shallot and garlic, keep them separate.
Quarter the tomatoes.
Heat the olive oil in a small Tefal saucepan, add the shallot and cook on a low heat for a couple of minutes, when the shallot has softened add the garlic and tomatoes. Increase the heat a little to get a gentle boil going, season with the spices, sugar and vinegar and cook for 5 minutes stirring as you go, reduce the heat to a low simmer, check the seasoning and serve when the frittata is cooked.
Extra ingredients can easily be added to your frittata, try diced chorizo, goats cheese or smokey bacon, the addition of a little chilli will compliment this dish as well!
«The addition of sugar and vinegar to this dish is a basic gastrique, used to give depth to a dish. Try using it next time you make a Bolognese.»