Pete Goffe-Wood

Boerewors and New Potato Frittata with Tomato Salsa



This a local twist to the Spanish omelette or tortilla. This can be cooked in a large omelette pan or in individual blinis pans. It makes an excellent rustic breakfast – ideal for those 4am Tri-nations mornings when the lads come round.


12 eggs
125g/½ cup grated Parmesan
200g boerewors
300g new potatoes
1 red pepper, roasted, skinned and chopped
20g/½ handful fresh sage leaves, roughly chopped
60ml/3 tblsp extra virgin olive oil
Sea salt and freshly ground black pepper
2 cups tomato salsa
½ onion, finely chopped
1 clove garlic, chopped
10g/1 cm fresh ginger, peeled and finely chopped
4 large red tomatoes
65ml/¼ cup extra virgin olive oil
20g/1handful flat leaf parsley, roughly chopped
Juice of 1 lemon
Sea salt and freshly ground black pepper


Pre-heat oven to 180ºC. Cook the new potatoes in boiling salted water until they are soft. Drain the potatoes and leave them to cool. When they have cooled cut them in half. Cut the boerewors into 2cm lengths. Heat the olive oil in a pan with an ovenproof handle. Add the boerewors and new potatoes. Fry the boerewors until it is cooked and potatoes have started to colour. Add the peppers and the sage. Lightly whisk the eggs together, season with salt & pepper and pour into the pan with the rest of the ingredients. Keep the pan over the heat for about 5 minutes. Remove from the heat and sprinkle the Parmesan on top before placing the whole thing into the pre-heated oven. Bake for about 15 minutes or until set. Remove from the oven and turn the frittata out onto a serving platter or cutting board. Serve a wedge of frittata with the tomato salsa.
Mix the onion, garlic & ginger together, add the lemon juice, season with salt & pepper then leave to macerate for 5 minutes. Blanche the tomatoes in boiling water for 10 secs then remove the skins and deseed them. Cut the tomatoes into a neat dice and add to the onions etc along with the olive oil & parsley and season to taste.
In keeping with the sparkling theme for brunch a Brut Rose or any pink Champagne will work well here.