Frittata

This is just a posh way of using up potatoes

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Ingredients:

1 dessert spoon olive oil

1 onion

3 rashers of bacon (optional)

2 handfuls cooked potatoes (boiled/roasted/chips)

3 eggs (beaten)

1 heaped teaspoon of chopped herbs (thyme, parsley etc)

Salt and pepper

Method:

Heat the oil in an oven-proof frying pan.

Heat the oven to Gas Mark 4 (350Fahrenheit; 180 Celsius). Finely chop the peeled onion and sweat in the oil over a medium heat.

If using bacon, remove the rind and slice in to small pieces and add to the pan to lightly cook. Chop potatoes to pieces and add to pan.

Beat eggs, herbs and salt and pepper. Turn over the onions/bacon and potatoes in the pan.

Pour the egg mixture around the pan .

Place the pan in the oven and cook for about 10 minutes until frittata feels firm but not solid.

Remove pan from oven and ease around edges to loosen. Place plate over pan and turn upside down so that, with luck, frittata drops out on to plat efor sharing between two.

My Tips:

The potatoes could have been plain boiled, cooked new potatoes, roast or even chips from yesterday’s take-away. They just need to be cut in to pieces about 1 cm thick so that they cook quickly in the pan. You can vary the other ingredients with anything that is handy-as long as it will go well with the eggs and potatoes

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© 2022 - Penny Melville-Brown
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