Sunday, 6 February 2011

Frittata

I'm not much of an egg fan. I can deal with the yolk in a fried egg, I love poached eggs, and I can just about eat an omelette. Maybe. But I hate boiled eggs, and the white on a fried egg.

I had four eggs to use up though, and so I decided to try and disguise the taste of them as much as possible while still using them in a reasonably substantial meal. Time to try making a frittata...

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You will need:

- 4 eggs
- 2 potatoes
- 1 red onion
- 50g mushrooms
- 1 pepper
- 2 tomatoes
- 1 clove garlic
- 1 polony sausage (This is just what I chose, but really anything like chorizo or pepperoni would be fine)
- 100g cheese
- Salt, pepper to season

Start by peeling and chopping the potatoes and getting them on the boil. This is the longest process in making the whole thing, so best to get it started as soon as possible. It is best to cut the potatoes to the size they'll need to be in the frittata before boiling them - saves any finnicky manipulation later. Cut them fairly chunky, but reasonably small.

Then turn your attention to preparing everything else. While the potatoes are cooking dice the rest of the vegetables, garlic, and sausage, again quite small. It is a good idea to also prepare the cheese and eggs at this time too. Simply grate your cheese down on one plate. In a separate bowl, beat the four eggs together with seasoning to taste. Just enough to combine the whites and yolks.

Once everything is prepared, get a pan out that'll be big enough to cook the frittata in. About a ten inch pan should be enough.

Start by frying off all the vegetables and sausage, etc. It's now that you'll want to add any seasoning to the mixture. I used a mixture of paprika, dried red pepper and thyme.

Once the vegetables have been cooked through, and the potato is ready, put the potatoes into the frittata pan, and allow it all to cook for maybe another five minutes or so.

Now add in the egg. Just pour it over the top and allow it to cook through (without stirring) for about fifteen minutes. Make sure the heat is not up too high at this point or the omelette will burn on the bottom before it is cooked through (I may only know about the potential for this to happen because that's what happened to me...).

Once it's cooked about half way through, put the grill on in your oven and put the whole pan under it for about five minutes. Take it out when the egg all looks cooked through, again keeping a close eye that it's not all burning.

Take the frittata out, cover it in the grated cheese before putting it back under the grill until the cheese is bubbling.

Then it's ready! Slice and serve. It's also great cold, so any leftovers make for a great breakfast or lunch.

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Coming up:

- Egypt blog. Really.

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