Friday, 6 January 2012
Enthusiasm Frittata, so called because I put everything I had left into it!
Sometimes, simple is best. Actually, mostly, simple is best and whilst this is a bit of a faff initially I do like sitting down to eat it. And I have the satisfaction of knowing that I have managed to find a use for some of the stuff still lurking in my fridge after Christmas. And it's cheap and it fills you up which is always a bonus in the lean days of January.
I suppose this frittata is somewhere between the omelette and the tortilla. I do like having the potatoes in the frittata to give bulk and substance, and the onion for flavour. I added bacon bits and some chorizo for a bit of meaty flavour. I have used bits of ham before today which worked well and was popular with Lola and Finn. One thing this does need, regardless of what you add to it, is plenty of salt and pepper. Be generous!
Yes, this does use 12 eggs. Seem a lot? Well, yes, but this will feed 6 quite easily, or in the case of us, 2 plus Lola and Finn, and then the leftovers were taken to work by Phill who nuked them and finished them off.
Oil. I used olive oil.
Potatoes, about 5 to 6 medium size ones, peeled and sliced about half a centimetre thick.
One onion, finely diced
A handful of bacon bits, or bits of ham, or as much as you would like.
Some sliced chorizo (if you have it; not necessary!)
12 eggs, whisked.
Salt and pepper
Some parsley (optional) for green interest!
In a large (non stick!) frying pan, add a film of oil and place the potatoes in. Cook until they are golden brown on both sides and you are able to stick the tip of a knife into them without much effort. You may have to cook the potatoes in this way in batches. Remove to a plate. You may need to add more oil at this stage.
Add the onion to the frying pan and cook gently until translucent. Then add the bacon/ham/chorizo. I like to cook this until it is a little crispy and has given up some of its fat.
Then, return the potatoes to the pan. Distribute the contents as evenly as you can in preparation for adding the eggs. Keep the heat at medium whilst you prepare the eggs.
In a separate bowl, whisk 12 eggs. Once whisked, add a teaspoon of pepper and a couple of teaspoons of salt. If you like, finely chop some parsley and add that too (or else just throw the parsley into the frying pan which is what I did on this occasion). Mix the egg mixture once more, then add to the pan.
Once the egg mixture is in the pan, the heat from the frying pan will start to cook the eggs straightaway, so you need to mix the contents of the frying pan to ensure that the contents are evenly distributed.
At this point, turn the grill on to full.
Leave the eggs to cook in the frying pan for about 3 - 4 minutes. You will see that the bottom of the frittata will have set by this time, leaving the top runny. When you reach this stage, pop the frying pan under the grill, being careful to leave the handle pointing outwards whilst positioning the actual frittata under the heat. Keep an eye at this stage so that it doesn't burn. The frittata will puff up slightly and set. When the top is golden brown take the pan out from under the grill and leave to rest for a few minutes. After this time you should be able to cut slices of the frittata from the pan to serve.
What you don't see here is the fact that after this photograph was taken, I opened two tins of beans, warmed them up and then added them to the side of each plate. It was great! Egg, spud and baked beans. The food of champions!