Gluten-free recipes that actually taste good

Slow-roasted leg of lamb in a nest of rosemary

2 to 3 hours, plus 30 minutes resting time

Cooking with

Cumberland sauce

5 minutes

Mushroom and potato frittata

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

2 medium potatoes, peeled
1 T olive oil
2 cloves garlic, crushed
150 g brown mushrooms, sliced
3-4 free-range eggs, beaten
3 spring onions, finely chopped

Method

Cut the potato into 1 cm cubes. To a pan over a medium heat, add the olive oil and, when hot, gently fry the potato cubes until slightly softened and just golden.
Add the crushed garlic and mushroom and fry for a further 5 minutes. Pour over the beaten eggs and sprinkle with the spring onion.
Reduce the heat and gently fry the mixture as you would an omelette, lightly browning the under side before flipping over or placing under a hot grill to colour and cook through.
Season to taste, then cut into thick squares and serve immediately.

TASTE’s take:
This quick brunch, lunch or stand-by snack is a great way of using up extra baked potatoes.

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Mushroom and potato frittata

Mushroom and potato frittata

Ingredients

Method