- Olive Oil
- 1 Large Onion, chopped
- 6 Large Free Range Eggs
- 300g Potatoes, steamed or boiled, then cooled and cut into "cubes"
- 200g Cabbage/Kale/Sprouts or other leftover greens, steamed, cooled and then shredded
- 1 small Red Pepper, chopped
- 1-2 tbsps Fresh Herbs (Parsley / Thyme / whatever you like best) chopped
- 75g Cheddar or Lancashire cheese, grated
- ...and anything else you have to throw in with it.
In theory this is designed to use up leftovers, but I usually end up cooking the potatoes and greens specially. It’s tweaked from a recipe in a magazine – possibly by Nigel Slater.
YOU WILL NEED:
Gently warm two or three big glugs of the oil in a NON-STICK frying pan, and add the onion and the red pepper; soften for 5 – 10 minutes.
Whilst the onion and peppers are softening, break the six eggs into a bowl and beat vigourously for a minute. No, a whole minute. Watch the clock to make sure you don’t slack off. Or use a machine.
Turn the heat up a little, add the cubed potato and stir round the pan. After a few minutes add the chopped greens and herbs. Makes sure everything is evenly distributed around the pan.
Turn the heat back down as low as it will go.
Give the eggs a quick extra whisk then pour into the pan, agitating the mixture gently to ensure it spreads throughout the pan. DON’T STIR IT.
Put the grill on to pre-heat.
Leave the pan on the low heat for 5 – 7 minutes then give it a gentle shake. The bottom of the frittata should be solid, with a layer of wet egg still on top.
Sprinkle the cheese on top and add salt and pepper. Put the pan under the grill. The key is that the frittata should cook slowly, so the grill should be on a moderate heat and/or slightly lower down if that’s an option.
After ten minutes the cheese should be melted, the egg solid, and the whole thing starting to brown nicely.
Leave to stand for five minutes or so, then serve with green salad, tomato and chilli pickle and mayonnaise…that sort of thing. Maybe some nice chunky bread if the potato isn’t enough carbohydrate for you.
Serve with a nice medium/full bodied red wine, preferably a Portuguese Alentejo.