Frittata is
a style of omelette where the ingredients are mixed or layered together with the
eggs then baked gently. Both the Italians and Spanish excel in making a wide
variety of this convenient and substantial dish, which is light on the budget yet such a
success for a brunch or Sunday night meal.
One of the most satisfying and hearty
fillings of is made with potato and feta, with masses of spring onions
and chives - an especially piquant combination when combined with an aromatic tomato and basil sauce.
Frittata is
usually made in a pan on the stovetop. Our oven-baked version makes this dish
even simpler to prepare, especially for a crowd.
INGREDIENTS:
5
tbsp olive
oil
1 bunch
spring onions, finely sliced
1 thin bunch
of chives, finely snipped
4 medium
sized potatoes, cooked and cut into match sticks
100
g
feta cheese, crumbled
4 tbsp
finely chopped parsley
sea
salt and freshly milled black pepper
12 large
eggs whisked with 1/2 cup water
(Serves
6-8)
You will need:
chopping
board, cook’s
knife, saucepan, wooden
spoon, mixing
bowl, balloon
whisk, large
oven pan, metal
lifter
STAGE
1:
Slice cooked
potatoes into matchsticks.
Place pan in a
200ºC oven.
STAGE 2:
Pour olive oil into
hot pan. Be sure to use olive oil,
not vegetable oil. Olive oil adds immeasurably to the flavour.
Sprinkle over
onions and chives and bake at 200°C for 5-8 minutes.
Remove pan from
oven. Reduce heat to 180°C. Immediately arrange
potatoes and feta over spring onions and chives. Sprinkle with parsley and
seasoning.
STAGE 3:
Pour
beaten eggs and water
over potatoes. Return pan to oven and bake 15-20 minutes until the eggs have puffed up and
centre is only just set.
Use free-range eggs both
for flavour and their deeply coloured yolks.
Watch the omelette
carefully towards the end of the baking time. It firms up fast and
is best served slightly creamy in the centre.
Serve the
frittata either fresh from the oven or at room temperature. One of the charms of
this dish is that it improves with standing. Accompany it with a crisp
green salad dressed with vinaigrette.
To make a layered
omelette, pour half of the egg mixture into the pan
and bake until just firm. Spread with a layer of lightly cooked vegetables,
immediately cover with egg and continue baking. When you take it out, you
will have a ribbon of colour in the center.
Ring
the changes, substitute 5-6 sliced or grated courgettes for spring onions.
Or fold grated grated gruyère into
the egg mixture and blend with finely cut chives. Or add one roasted red pepper
and a generous pinch of chilli to the tomato sauce then purée - a stunning flavour combination with a Portuguese touch.
STAGE 4:
FRESH
TOMATO SAUCE:
Cut a small
cross on the top of each tomato. Place in boiling water to cover for a minute or
two. Peel carefully and finely chop.
4-6 large ripe red
tomatoes, peeled and finely chopped (or 400 g tin tomatoes in juice)
2-3 tsp sugar
sea salt and freshly ground pepper to taste
6-8 leaves of fresh basil, chopped
¼ tsp dried chilli flakes
Place
all ingredients in a saucepan. Cover and boil, quite fiercely, for 2-3 minutes.
Remove lid, reduce heat and simmer gently until thickened, about 20
minutes.
COOK'S CLASS