Rosie Birkett’s recipes for spinach and potato frittata and pepper and baked feta salad

Rosie Birkett’s red pepper and baked feta salad with walnuts. Photograph: Ola O Smit/The Guardian. Food stylist: Sam Dixon. Prop stylist: Anna Wilkins. Food styling assistant: Louise Cassidy.

This frittata is inspired by the classic combination of onion and potato in the much-loved Spanish tortilla, but with the added ease of not needing to flip it out on to a plate and turn it over. It’s a winner for a communal lunch, and works beautifully made ahead and left to settle. I love serving these two dishes together, because the salad elevates the frittata from something very delicious but reasonably standard into a lunch that’s worth sharing with mates – like a pair of really jazzy earrings worn with jeans and a T-shirt.

Red pepper and baked feta salad with walnuts (pictured top)