Recipe – Biltong Fritatta topped with Rosemary and Garlic Salami

It’s all getting bit grey and damp now, so we thought we should share this winter warmer with you. An easy and ever resourceful frittata that uses cured meat not only as a topping, but as a flavour enhancer within.

Some of you might look at this recipe though and think – ‘Hang on, this is just some excuse to throw loads of biltong into the pan.’

And you’d be right. That’s just how we roll.

Ingredients
2 large potatoes, approximately 400g in weight, thinly peeled and sliced
1 courgette, sliced thinly
1 white onion, peeled and sliced thinly
2 garlic cloves, finely chopped
30g Cannon & Cannon House Chilli Biltong, roughly chopped.
8 free-range eggs
1 tsp dried oregano
5 slices of Cannon and Cannon Rosemary and Garlic Salami – or more if you like
100g of mozzarella cheese, torn into pieces
salt
pepper
3 tbsp of olive oil

Method
Place a frying pan on the hob over a medium heat, add 1 tbsp of olive oil and warm up before adding the onion. Gently stir for about 10 minutes, before adding the chopped garlic. Fry for another 2 minutes.

Scrape the onion and garlic out and place in a small bowl. Place the pan back on the hob, add the remaining 2 tbsp of oil, then add the potato and courgettes.

Turn the heat up a touch and briskly stir-fry them until they begin to soften and colour.

After a couple of minutes, add the onion and garlic back, along with the chopped biltong, stir through to combine and leave to
cook for another 2 minutes.

Whisk the eggs together and add the oregano and season with some salt and pepper.

Next preheat the grill in your oven to 200°C.

Pour the eggs all over the softened vegetables, giving the pan a gentle shake to make sure you get a nice even distribution.

Leave to cook through from the bottom upwards – this takes about 10 minutes.

Place the pan under the grill to brown up the top and finish cooking.

To finish, place your salami on top and dot the spaces in between with mozzarella. Give it one last blast under the grill, until the meat crisps and the cheese bubbles up.

When done, leave to cool in the pan until warm and then flip out onto a board.