Adam and Jon are knocking together a studio for me in the garage today! Happy birthday to me! So I made them lunch from the garden to say thank you. The chicks (well, hens now) have started laying and the veggies are growing up too.
Frittatas are one of our favourite go-to lunches. We make them a lot at the cafe because of the endless delicious possibilities… They are great all year round with different seasonal veggies to form the basis of the omelette. You can pair endless variations of spring/summer/autumn/winter veg and always come up with something great. And sometimes just a simple, traditional Spanish potato omelette is all that will hit the spot. Use your imagination, but most importantly, use local seasonal produce, and you will never be disappointed with freshness and flavour.
This is what I did today…please do use this recipe as a guide to making your own versions, and let me know how they turned out!
You will need a sauté pan or a deep frying pan that is safe to go in the oven. (Alternatively you can cook the ingredients in a normal pan and then layer them into a small baking tray and just bake your frittata.)
-Turn your oven on to 180. Get a small pot of salted water on to boil.
-Thickly slice enough potatoes to loosely cover the base of your sauté pan and carefully place them into the pan of salted boiling water. Simmer until they are cooked through but before they reach the mushy stage. Drain and put to one side.
-Meanwhile, in the sauté pan, fry a large sliced onion in some olive oil until it starts to colour. Add a few cloves of sliced garlic and continue to fry, stirring regularly. Add the leaves of the beetroot if they are young and fresh (or use spinach or similar) and wilt briefly in the pan.
-Add the cooked potatoes to the pan and gently stir everything together making sure the potatoes and onions are evenly distributed. Add very thinly sliced/grated raw beetroot and scatter evenly.
-In a bowl, whisk 3/4 eggs with a little milk. Season well with salt and pepper. Add a large handful of chopped mint and oregano and shell in a couple of handfuls of raw peas (or use frozen of course!).
-Carefully pour the eggy mixture over the potatoes and onions, making sure the peas and herbs get around. Cook on a medium heat on the hob (about 5 minutes will be plenty of time) before grating/crumbling over some cheese of your choice and putting it into the oven.
-Cook for about 10 minutes or until the egg has completely set and the cheese is nicely melted. Serve in wedges with chutneys/pickles, salad and bread.