Name: Piperade frittata with shallot and herb salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 60 ml olive oil (¼ cup); 4 whole cloves; 2 star anise; 1 cinnamon quill; 1 large spanish onion, thinly sliced; 2 large red capsicum, thinly sliced; 2 garlic cloves, finely grated; 1 tbsp finely chopped thyme; 12 eggs; 55 gm crème fraîche; Shallot and herb salad; 1 golden shallot, thinly sliced on a mandoline; 1 cup basil (loosely packed); 1 cup flat-leaf parsley (loosely packed); 1 tbsp lemon juice

Piperade frittata with shallot and herb salad

We've given the Basque piperade a Christmas twist with spices that compliment the sweetness of the onion and capsicum.

Serves 4

Prep

10M

Cook

20M

Total

30M

We’ve given the Basque piperade a Christmas twist with some spices that work well with the sweetness of the onion and capsicum.

Ingredients

60 ml olive oil (¼ cup)

4 whole cloves

2 star anise

1 cinnamon quill

1 large spanish onion, thinly sliced

2 large red capsicum, thinly sliced

2 garlic cloves, finely grated

1 tbsp finely chopped thyme

12 eggs

55 gm crème fraîche

Shallot and herb salad

1 golden shallot, thinly sliced on a mandoline

1 cup basil (loosely packed)

1 cup flat-leaf parsley (loosely packed)

1 tbsp lemon juice

Method

1.Preheat oven to 180°C. Heat oil and spices in a 30cm non-stick ovenproof frying pan over medium high-heat until fragrant (1-2 minutes). Reduce heat to medium, add onion and capsicum, season to taste and sauté, stirring occasionally, until starting to soften (3-5 minutes). Add garlic and thyme, and fry until aromatic (1-2 minutes).

2.Whisk eggs and crème fraîche in a bowl to combine and season to taste. Remove spices from pan and discard, pour in egg mixture and tilt pan to spread evenly (it’s important the pan is hot so the egg begins to set immediately). Cook until sides start to set (2-3 minutes), then transfer to oven and bake until just set (8-10 minutes). Invert onto a chopping board, then invert onto a serving platter.

3.Meanwhile, for shallot and herb salad, toss ingredients in a bowl to combine, season and drizzle with olive oil to taste.

4.Serve frittata warm or at room temperature with shallot and herb salad.

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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Styling by Emma Knowles