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Post by dalesponyrider on Sept 4, 2010 7:43:02 GMT -1
I have made this quite a bit and will be making it as part of a cold lunch when I've got all my kids home next weekend. Sue, do you think it will freeze ok if I make it ahead of time? I am going to try and do as much as I can in advance as with such a crowd of us I don't want to be cooking ALL the time!
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Post by SuzieP on Sept 4, 2010 7:47:21 GMT -1
I think it will freeze OK, Linda, but because of the egg the texture might not be quite the same - egg can go a bit grainy when it's defrosted. Could you maybe prepare and cook the potato and onion ahead and keep it chilled in the fridge until you need it. That would cut down the cooking and prep time and would mean that the frittata was spot on when you want it.
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Post by SuzieP on Sept 4, 2010 7:48:46 GMT -1
Oh yes - I've been growing herbs in my garden this year, and a handful of freshly chopped herbs makes a lovely addition. I use parsley and chives. Yum!
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Post by dalesponyrider on Sept 4, 2010 7:51:02 GMT -1
Thanks Sue. It depends when they all descend on me! I don't know yet. We are meeting Paul at Heathrow at 7.30am Wednesday, then taking them all for breakfast. Most of the family will be severely hung over from Tim's birthday bash the night before and Paul will be jet lagged so not sure if they are coming home with us on Wednesday or spending some sleep time in London and coming up to Lincoln later in the week. How many days do you think I could keep it safely in the fridge cooked?
Oh, and by the way, I never turn this out on a plate - I'm too messy! I just pop it under a really hot grill while it is still in the frying pan to cook the other side!
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Post by SuzieP on Sept 4, 2010 8:05:46 GMT -1
That's a good idea re the grill! Will give that a go. It is a bit dodgy trying to flip the thing over when it's so hot!
You could probably keep it in the fridge for a couple of days at least I would think. Treat it like a quiche maybe?
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