Thursday, 5 November 2009

fritta-ta-ta-ta-ta-ta ...

I'm sure I remember some halycon days where making a frittata was as easy as slicing a few potatoes, whisking a few eggs, and basking in the warm feeling generated by using up struggling spinach, tomatoes, mushrooms and whatever else is lying around.

Tonight's offering has taken a little more attention, but the principle is the same.

A frittata, as I'm sure you know, is a little bit like a Spanish omlette. I'm not sure what the real rules are, but I tend to use a base of eggs, onions and sliced potato ... and then throw in anything else which needs eating. For me this covers mushrooms, tomatoes, spring onions, bacon, ham, spinach, broccoli, cooked peppers ... and at a stretch bits of chicken ... and cheese to put on top.

This evening I used ...

6 eggs
250g baby spinach
big handful of new potatoes, sliced
handful mushrooms, sliced
handful baby plum tomatoes, quartered
half an onion finely chopped
cheddar to grate on top

It's pretty simple ...

You need to parboil the potatoes, slicing them first makes this pretty easy.

Meanwhile, fry off the onion in a teaspoon of oil and a pinch of salt to stop it burning. When it's starting to go translucent, add the sliced mushrooms and fry gently.

I like to steam the spinach very slightly before this goes in to the pan - this evening I stuck it over the potatoes for a couple of minutes.

When your potatoes are ready, add them to the onions and mushrooms in the pan, then add the spinach. The mistake I made this evening was to add the eggs to this too early, without giving it all time to really warm up. I had to take evasive action to make sure it was cooked all the way through.

Once this is all warm together in the pan, you can add your whisked eggs (seasoned with salt, pepper and mixed herbs if you like), then sprinkle the tomatoes over the top.

Cook the frittata on a low heat on the hob for as long as you can - you need to let it cook through without burning the bottom. Keep an eye on it (by sneaking a spatula underneath), and when it starts to go take the pan off the heat, grate some cheese over the top, and stick it under a low grill. This should melt the cheese, and help cook the top.

And it's as easy as that. This should do enough for four of you for lunch (says she who has just eaten half of it for dinner ...).

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