Post by SuzieP on Jul 14, 2008 16:51:48 GMT -1
Slice a medium onion and fry in a little butter until soft but not coloured.
Dice lots of potatoes (I used new ones and didn't peel) into small cubes and cook until soft - I microwave mine.
Get a generous chunk of gruyere cheese and cut into small cubes.
Mix the whole lot together with half a dozen eggs, a tsp of grainy mustard and plenty of salt and pepper.
Heat a tablespoon of oil in a frying pan and pour in the eggy mixture, turn down the heat and leave it to cook. I put a lid on it to keep the heat in and help the middle to set.
When it's nice and golden on the bottom and most of the egg is set, put a plate over the whole pan and turn it upside down so that the frittata is on the plate (make sure the plate is at least as big as the frittata or you might get hot egg running off onto your hand and it hurts!). Then put the pan back onto the heat and slide the frittata back into the pan - so now it's the golden, cooked side up. Leave it to cook again until the bottom is golden as well and turn out onto another plate. Leave to cool a little - you can eat it warm or cold.
You can make this as thick as you want - more people, more ingredients, thicker frittata. You can also add things like peppers, smoked salmon, courgette, bits of broccoli - anything really. I think of it as a quiche without the naughty bit (the pastry LOL)
Dice lots of potatoes (I used new ones and didn't peel) into small cubes and cook until soft - I microwave mine.
Get a generous chunk of gruyere cheese and cut into small cubes.
Mix the whole lot together with half a dozen eggs, a tsp of grainy mustard and plenty of salt and pepper.
Heat a tablespoon of oil in a frying pan and pour in the eggy mixture, turn down the heat and leave it to cook. I put a lid on it to keep the heat in and help the middle to set.
When it's nice and golden on the bottom and most of the egg is set, put a plate over the whole pan and turn it upside down so that the frittata is on the plate (make sure the plate is at least as big as the frittata or you might get hot egg running off onto your hand and it hurts!). Then put the pan back onto the heat and slide the frittata back into the pan - so now it's the golden, cooked side up. Leave it to cook again until the bottom is golden as well and turn out onto another plate. Leave to cool a little - you can eat it warm or cold.
You can make this as thick as you want - more people, more ingredients, thicker frittata. You can also add things like peppers, smoked salmon, courgette, bits of broccoli - anything really. I think of it as a quiche without the naughty bit (the pastry LOL)
