I can't decide which, but my Dad has always called it a frittata so I will continue doing so until someone corrects me. We have always eaten frittata for Brunch, normally on a week-end with fresh bread, whole egg mayonaise, pesto (if it's lying around), sweet chilli (because it's always around) and Watties baked beans. Watties because they are a New Zealand brand and my Dad, a true-to-form New Zealander, is convinced everything that comes from that great nation is wonderful. In the case of Watties baked beans he is actually right, they are miles ahead of any canned baked bean, obviously nothing like homemade but they manage to hit the spot.
I am no longer living at home though and I pull this one out when James and I are tired and hungry because it is the ultimate comfort food, rather tasty indeed and I could make it with my eyes closed I've been doing it for so long. So it is no longer a Brunch dish but a lazy dinner, thus I pair it with a salad and get rid of the bread.
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| The last broad beans of the season |
I always start with potatoes, I cut them in half and chuck them on to boil the minute I walk through the door. Then by the time I've unwound, had a shower and put the kettle on they are soft and ready. I usually use Kipflers so cutting them in half horizontally makes them thin enough but if you are using anything bigger you will want slices about 1-2cms thick.
I heat a heavy based, oven proof pan, add some oil and spread the potato slices over the bottom to make a potatoey mosaic that covers most of the pan's surface. Let this cook, really cook out, over a low heat so they will hold their crispness when you add the egg mixture.
When you are about 5 minutes in, add some thinly sliced onion (red or brown) and let it caramelise while the potato browns. Preheat the oven to 180 degrees celsius.
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| The browned potato underside |
I use a basic, rough ratio of 6 eggs to 100mls milk to 150mls cream to 1/4 cup broken up or grated cheese (I use anything- mozzarella, parmesan, haloumi, ricotta, fetta ect.) and this seems to hold everything together and gives a light and fluffy result.
James had gone to the Sandhill's community garden working bee that day, so we had a collection of foraged goods that I could add to the eggy mixture. Sprouting broccoli, zuccini, broad beans, asparagus, capsicum and herbs. Herbs are probably the the most important part of a frittata for me. I add at least half a cup of mint, parsley, dill or whatever else I can scrounge up and it seems to give the dish a lovely freshness.
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| Green friends with olives before I add the egg, milk, cheese and cream |
To pull it all together I cut the all vegetables up, except the asparagus and I also grate the zucchini, add them to the beaten egg mixture with the herbs and season like a mad woman. Loads and loads of salt and pepper. Pour this over the potato and onion and cook with a lid on over a low temperature . There should be enough liquid to cover all the veggies, if you have gone wild with too many delicious broccoli sprouts and peas (as I often do) just beat a bit more cream, milk and eggs together and pour it over the top.
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| After it has come out of the oven, it should puff up a little in the middle |
After 15 minutes or so when the mix is firming up and beginning to come away from the sides of the pan put the whole thing in oven and leave it with the lid on for 5-10 minutes. You can then take the lid of and brown up the top if it is still a bit uncooked in the middle. Let it sit for a bit and then turn it out onto a plate to reveal the pretty potato underside.
What I think everyone likes about the frittata is that it is very, very forgiving and a marvellous way to clean out your fridge. Any old thing can be chucked in, frozen peas, old baked veggies, spinach, little unused ends of cheese, olives, artichokes, tomato ect....................
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