Frittata

Gone are the days when an omelette was the sorry sad choice for vegetarians on a menu. There wasn't much going on for vegetarians in the 80's and I've had to face many a dire omelette and chips dish in my time. But, having eaten them recently with good tapas I've really fell in love with them and have realised their full potential.

That said, I'm all for simplicity when it comes to a frittata. Peppers and peas can often over-complicate a beautifully simple potato and egg dish. When it comes to cheese and garlic though I am eternally weak and I think any frittata would be a little bit sadder without adding them. Having the salty, gooey addition of cheese, amidst the soft potatoes and eggs, make the whole thing a bit more complete.

Ingredients:
150ml Rapeseed or Olive Oil
1 large onion
2 Garlic cloves
7 small potatoes such as Charlotte (approx 600g worth)
200g of cheese such as parmasan or mature chedder
Salt and Pepper

Peel and finely chop the onion and garlic. Peel and dice the potatoes.

Heat the oil in a medium sized frying pan over a moderate heat. There will be lots of oil but don't worry it's mainly for cooking the potatoes. Add the potatoes and cook on a low heat for about 10 minutes. Season well. You will know these are done when you can but a blunt-ish knife through them.

Whilst cooking crack the six eggs into a jug and grate nearly all your cheese and add most of it to your eggs, saving a bit for the topping, stir through with salt and pepper pinches.

When the potatoes are ready drain them in a sieve or on kitchen paper, to get rid of the excess oil, but keep the pan un-washed as the oily base enables the tortilla not to stick at the end. Add the onions to the same pan over a moderate heat, after a minute or so add the garlic, cook for one minute and return the potatoes.

Push them down to an even level across the base of the pan and pour over your eggs and cheese so the mixture covers all the gaps. Cook on this heat for 2 minutes. During this time heat up the grill.

Sprinkle the left over cheese over the top and a further sprinkle of salt and pepper. Now place the frittata under the grill for about 5 minutes until the top of the cheese and eggs are bubbling.

Take out, be careful of the handle it will be really hot. If you loosen the sides of the frittata, then hold a plate over the top of the pan and flip holding your hand on the plate firmly and the other hand firmly gripping the pan handle. Now twist so the pan is on top of the plate, give the top of the pan and few knocks and lift off carefully. The frittata should come unstuck pretty easily due to the oily pan it has been cooked in.

I would leave this to cool a little before eating with a green salad.