plain jane cooking - recipes for the novice:

basic frittata making

A frittata is an Italian dish, that is often said to be their version of an omelet.

To me this is like saying scrambled eggs are like fried eggs only broken up technically correct but then a rolls Royce and a mini are both technically just cars.

A frittata to me takes omelets or more specifically a spanish omelet to a whole new level, the Spanish omelet or as it would be known in spain, a tortilla normally contains cooked potato.

The Mexican tortilla of course being a whole new 'kettle of fish' but lets not go there for now.

So what exactly is a frittata? Basically beaten eggs and cheese, mixed with other ingredients poured into a 'pan' and for the most part cooked in the oven, although the initial cooking is completed on top of the stove.

Think of it, as a quiche without the pastry, so if you are gluten intolerant a frittata can be an excellent alternative.

Many cooks will make a frittata in a frying pan or omelet pan and many if not most recipes I read state to use them. The underlying problem there is of course, most households have pans with a plastic handle.

I prefer to use a solid base cake tin that I line with clingfilm to prevent sticking and then cover with tin foil, most clingfilm will take being in the oven without a problem, surprisingly enough. But if u are unsure, wrap some in some tinfoil, place into a pan of water and place in the oven to test it out.

Don't have a cake tin? Use a casserole dish or quiche mould.

Have mixture left over? Make an ordinary omelet and reduce amounts next time.

Here is my basic frittata recipe, that uses common ingredients or left overs, that will produce a very hearty family meal, that is no fuss, no messing and delicious. the possibilities for other ingredients are endless, basically just think of your favourite pizza toppings and experiment.

Ensure the egg mixture covers the vegetables, if they are small use the remaining 3 of the dozen.

ingredients

eggs milk or cream grated cheddar onions - large garlic paste mixed frozen vegcup boiled potatoes - sliced

9 ½ 1 1 ½ 1 1

pc cup cup pc tsp cup cup

production

1. Cook or defrost vegetables in the microwave
2. Slice onions and cook in a tbs of butter with the garlic over a medium heat (if your in a rush, just slice them and add them raw)
3. Line the cake tin with clingfilm so that there is a good 5cm overlap
4. Beat the eggs and milk/cream together add the cheese and season
5. Pour into the prepared mould
6. Add the potatoes, veg and onions these can be layered or just mixed up
7. Fold the clingfilm overlap over the top
8. Cover with tinfoil to prevent browning and burning
9. Place in the oven (pre-heated to 180°C) until eggs set (approx 35 - 45 minutes)
10. Remove allow to cool slightly, remove tinfoil and peel back clingfilm, cover with a plate and tip upside down
11. Remove mould gently peel away clingfilm and serve

chef notes:

I like to cook this a day ahead, place it in the fridge (in the cake tin) so
it sets, then tip it upside down, etc, slice it into wedges and either serve cold or warm in the microwave.

email chef@tallyrand.info