Greek Frittata with Roasted Potatoes and Pickled Cucumber

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Toss potatoes with potato spice mix and a drizzle of olive oil on prepared tray. Season potatoes with pepper and roast for 20–25 minutes, until golden and cooked through. Turn once during cooking. When potatoes are finished cooking, remove from oven and turn oven to high grill.
3. While potatoes cook, prepare pickled cucumber. In a medium pot, bring vinegar, water and sugar to the boil. Remove pot from heat and add cucumber and first measure of red onion. Stir to coat, then leave to pickle for 10 minutes. Drain and set aside.
4. While vegetables pickle, prepare frittata. Whisk eggs, milk, parsley, salt and pepper together in a medium bowl. Set aside. Finely slice second measure of red onion; finely slice garlic; slice roasted red capsicum 1cm; dice tomato 1cm; cut olives in half lengthways.
5. Heat a drizzle of oil in a medium, oven-proof fry-pan on mediumhigh heat. Cook onion and garlic for 2–3 minutes, until starting to soften. Add roasted red capsicum, tomato and olives and cook for a further 1–2 minutes, until tomato starts to soften.
6. Reduce heat to low, pour in egg mixture and shake pan gently to distribute egg mixture evenly. Cook for 1–2 minutes, until eggs are starting to set. Crumble over feta and place pan under grill for 4–5 minutes, until frittata is lightly browned and egg is set.
7. Cut Greek frittata into wedges and divide between plates with a dollop of basil pesto. Serve roasted potatoes and pickled cucumber on the side.