Thursday, January 21, 2010

Frittata with orange salad


There are a few meals that regular appear in our summer menu - the weather calls for salads. Tarts, pasta with acidic, salsa-like sauces and frittata.

What's not to love about frittata? An eggy, cheesy base that marries with almost anything; a meal that is equally good hot or cold; a meal you can prepare quickly, cooks in several different ways, and you can leave alone until it's ready. Fantastic.


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This particular Fritta used:

3 or 4 waxy potatoes like desire, sliced
10-12 eggs (it was a big 'un!)
1/4 of a spanish onion, chopped
8-12 cloves of garlic, chopped
a small handful of grated parmesan
200 mls or more of milk
some semi-dried tomatoes
some kalamata olives
a bunch of continental parsley, chopped
a bunch of rocket, chopped

But you can put anyhting in a frittata, really, that's the beauty of it!

So, slice your potatoes thinly. Put a layer of potatoes across the bottom of a non-stick pan. In a bowl, combine eggs, garlic, onion, milk, 2/3 of the cheese, semi-dried tomatoes, olives, parsley, and rocket. Whisk it a little, then pour about 3/4 over the potatoes.

Spread another layer of potatoes on top, then pour over the rest of the mix + rest of the cheese. You may need to top up with more eggs + milk whisked together. Don't stress it, just keep adding until the mixture is over the final layer of potatoes.

Traditionally at this point you'd slap that puppy on a hot plate, but because I make such large frittatas and I prefer a little consistency, I actually put it in an oven pre-heated to 180 then forget about for anywhere from 20 minutes to an hour, depending on the size.

Meanwhile, you can make this delicious salad, courtesy of Jamie Oliver, with a few additions:

1 summer bulb of fennel
1 red onion
1 cucumber
1 bunch of rasdishes
4 oranges, peeled, segmented and cubed
Some radicchio and other lovely italian leaves
2 tsb of nice vinegar (I used walnut vinegar)
6 tbs olive oil

Basically slice everything except the lettuce and orange as thinly as possible, as cold as possible without freezing. Mix it all (except lettuce) together, then mix up your vinaigrette, dress the salad a little and taste (you might want more vinegar, I did). Put the slicey goodness on a bed of the lettuce and you're done!

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2 Comments:

At 5:59 pm , Blogger Sarah said...

Mmm frittata... so convenient and so tasty. Any time I have a few leftover mushrooms/baked potatoes/tomatoes... easy as and super tasty. Plus it makes good leftovers! What's not to like? Last time I made a large one I stuck it under the grill after cooking, and that worked pretty well to ensure good consistency and make the cheese on top a little toasty.

BTW, what's walnut vinegar? I bought some walnut oil a while back for a salad and it was heinously expensive but really yummy. That salad doesn't sound half bad...

 
At 10:15 pm , Blogger Patrick said...

Oh it's just like regular vinegar, but infused with walnut flavour (much cheaper than oil...).

 

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