Frittata

Fritatta

What is the difference between frittata and a Spanish Omlette? For me the only difference is that a frittata is new potatoes and a Spanish Omlette is skinless ‘old’ potatoes. I’m not sure if that is accurate, but that’s how we differentiate in our house.
There are times of the year when the ingredients compliment the way we are living, and in the summer, when the weather is lovely new potatoes combined with eggs and any fresh veggies from the garden/farm shop are the perfect combination. We have this for lunch, it’s great as a picnic food and we even have it in the evening with a big salad for dinner.
Ingredients
• 500g new potatoes
• 300g mixed veg (fresh or frozen is fine, whatever you have lying around such as courgette, beans, peas, carrots….)
• 8 eggs
• 2 tbsp milk
• 1 onion chopped
• 2 cloves garlic
• 1 chilli finely chopped (optional)
• 2 tsp dried mixed herbs
• Salt and pepper to taste
• 2 tbsp vegetable oil

Instructions
1. Boil the potatoes in a pan of salted water until just cooked. Allow to cool and then slice about 5mm thick
2. Cook the onion, garlic and herbs in half the oil in a large non-stick frying pan
3. Add the vegetables, (and chilli if you are using it) and stir through. Depending on wether you have added fresh or frozen veg, cook in the pan until the vegetables are still al-dente.
4. Remove the vegetables from the pan and add the remaining all.
5. Cover the bottom of the pan with slices of potato and cook for a couple of minutes so that the potatoes crisp up, then layer up the veg and potatoes. You don’t need to be too fussy, just make sure there is a layer of potatoes on the top.
6. Beat eggs and milk in a large jug and season. Then pour carefully through the potatoes. You really want the mixture to just come to the top of the potatoes but if it goes over that’s fine too.
7. Cook very gently on a low heat for about 7 minutes, then transfer to a low grill for a further 15 minutes. The mixture needs to be set fully and lightly browned on the top
8. Leave to cool slightly in the pan then tip out onto a board and cut into wedges.

I cook this all the time and didn’t even think about writing a recipe, then all the girls at work asked me how to cook it when I took a portion in for lunch the other day.
You can literally add anything you like, the version above is vegetarian, but it would also be lovely with chopped bacon, or thin slices of pepperoni layered through. I also sometimes top it with a bit of cheese!

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