Frittata

This is just a posh way of using up potatoes.

Watch me make them on You Tube

Imperial Metric Ingredient
1 dessert spoon   Olive oil
1   Onion and/or
3   Rashers smoked bacon
2 handfuls   Cooked potatoes (roast, boiled, chips)
3   Eggs (beaten)
1 heaped teaspoon   Chopped soft herb leaves (thyme, parsley etc)
    Salt and pepper

 

Heat the oil in an oven-proof frying pan.

Heat the oven to Gas Mark 4 (350 Fahrenheit; 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 plate for 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.

Penny Melville-Brown OBE

Disability Dynamics ltd www.disabilitydynamics.co.uk

Helping disabled people to work since 2000

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