Taleggio and new potato frittata (Serves 6 or 4 for brunch with a salad)

225g new potatoes, scrubbed and halved if large 2tbsp olive oil 1 onion, chopped 1 red pepper, deseeded and cut into 1cm squares 1 crushed clove garlic 6 eggs 4tbsp creme fraiche 6 large basil leaves, shredded (optional) 185g Taleggio cheese, rind removed and diced 55g Parmesan cheese, grated Salt and freshly ground black pepper. 

Put the potatoes in a pan of cold, salted water and cook for 12-15 minutes. Drain and leave to cool.

Cut them into 1cm cubes, discarding any bits of loose skin.

Heat the oil in a deep, non-stick frying pan. Add the onion, peppers and garlic and saute for 10-15 minutes..

Meanwhile, beat together the eggs and creme fraiche with salt and pepper. Stir in the basil leaves and half of the cheeses.

Preheat the grill to high.

Stir the cooked potato into the vegetables. Pour the egg mixture into the pan and cook, stirring, until the eggs are starting to thicken, then lower the heat and cook the frittata (without stirring) until brown underneath and just set.

Scatter the remaining cheese over the top of the frittata and grill until the cheese is bubbling and golden.

Leave the frittata to stand for 15 minutes, then carefully loosen with a non-metallic spatula, slide onto a large plate and refrigerate as soon as possible. Cut into six wedges to serve.