Start this recipe by placing all of the batter ingredients together in a large bowl and whisk together well to incorporate the cream cheese. Season well with salt and pepper and put aside. Next, heat up 1 tbsp olive oil in a large pan. Tip in the sliced boiled potatoes and cook for 4 minutes until beginning to brown. Sprinkle in the chilli flakes and grated zucchini and cook for a further minute. Tip this mixture into the batter, along with the peas and crumbled feta and mix together well. Place the pan back onto the heat with the remaining oil and tip in the frittata mixture. Cook on a medium heat for 8-10 minutes before flipping over to cook the other side. Serve the frittata cut into wedges with a few salad leaves on top.

Serves 6-8

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