Apr 29 2012
Potatoes ‘n’ cheese!
I first got to know about frittatas from a Jamie Oliver episode a couple of years ago. I improvised a little and ever since, have been making them pretty much the same way. So it came as a surprise to me that if you did an internet search of the recipe, you’d find literally thousands of recipes and the only thing they’d have in common is eggs.
Me, I like my frittata as a full meal, so I’ve got to have starch (from potatoes), vegetables, and protein from the eggs of course.
Most recipes will need you to oven bake. For me, baking—or more correctly broiling a frittata—has been a lesson in patience and disappointment, in that order. (It’s always still runny!) So here’s my recipe for a no-bake frittata. The great thing about a frittata is that it’s surprisingly flavourful. It’s more than the sum of its parts: It’s easy to prepare, you can use whatever ingredients you have on hand, and it might just turn out awesome! I thrive on forgiving recipes.
So here goes, a recipe for two:
* 2 potatoes, roughly chopped
* 1 cup of chopped bell peppers (as many colours as you can get)
* 1 medium sized tomato, roughly chopped, deseeded if preferred.
* A handful of fresh sliced button mushrooms (or canned if not available)
* One red chilli, chopped (optional)
* 3-4 eggs
* Salt and pepper
* Cheese, any variety that melts well
1. Boil the potatoes, approximately 20 minutes. This is the only precooking you need to do. I roughly chop up the potatoes into inch-sized cubes. I like to use russets because they cook fast and have a powdery texture compared to the Asian potatoes we normally get.
2. While waiting for the potatoes to be done, chop up the vegetables. Besides the vegetables listed above, you can also use diced onions, spring onions, coriander, spinach, asparagus, artichoke, green peas, broccoli, almost anything really but some vegetables may need precooking.
3. Beat 3-4 eggs and season as you would for an omelette. For me it’s just salt and pepper.
4. Heat a non-stick pan with some oil or butter.
5. Add the potatoes evenly over the pan.
6. Layer the other vegetables evenly over the potatoes
7. Pour the eggs over.
8. Cover and let the dish cook for about 15min on a low flame. The vegetables, particularly fresh button mushrooms, will lose their liquids. So you can occasionally lift the omelette on one side to let the liquids meet the hot pan and fizz off.
9. When most of the liquid has evaporated you will find the top still runny. At this point, the dish is typically placed in the oven, but here is where I improvise: Slide the frittata onto the pan cover. Invert the pan over with the frittata sitting on the pan cover. Flip pan and pan cover right side up and place on stove. If you follow this, your frittata should be runny side down.
10. Immediately, layer with any cheese you like. I use cheese slices only because I always have that in my refrigerator and they melt easily.
11. Allow to cook for another 10 minutes, till the underside is done.
12. Slide onto a plate and cut into wedges like a pizza.
This time, I used just two eggs so the frittata is chunkier and doesn’t hold its shape too well. Otherwise it should look more like a quiche. Good luck with your frittata!