So to frittata. We love frittata in our house and it’s a regular on the menu. Lots of ways to make it but this is my way.

As frittata makes a good lunch too, we always make a large one as if there are left-overs, they soon go.

  • In a large frying pan, heat some good quality vegetable oil (rapeseed or sunflower but I often use olive too).
  • Add a large, finely sliced onion
  • and a clove of finely chopped garlic to cook slowly until translucent.
  • At this point, I usually add some very finely cubed chorizo or pancetta. Only about a 3cm length or a couple of tablespoons – they just help to add a depth of flavour but feel free to leave out if you want a veggie version.
  • Add cooked potatoes next. For 4 people, I use about 4 large potatoes, but you can use more if you like. Personally I like them in small cubes, but thinly sliced is a good option and more Spanish! Let everything cook together so the potatoes crisp just a little.
  • Now the veggies. I always add at least two veggies before adding the eggs to add colour, texture and taste. But a plainer potato frittata works well if thats what you fancy. Just skip to the ‘egg step’ below!
  • Depending on what is in season the veggies may be a mix of any of these. Just choose what you have to hand;
  • but asparagus (always when in season for me)
  • red pepper,
  • peas,
  • spinach,
  • leeks,
  • mushrooms,
  • broad beans (double podded),
  • courgette all work well. If you haven’t used chorizo, a little crumbled feta is good with peas, asparagus or broad beans.

Beat eggs together ready to add to the mix. I use about 6 eggs for 4 people but just see what the mix is like and add another if you think it’s too filling focused and there is not enough egg to set! Add finely sliced spring onions, and salt and pepper to the eggs. If you have used the bacon / chorizo, you won’t need extra salt but pepper is essential.

Take all the frittata filing out of the pan and let cool for a few minutes. Meanwhile, add a little fresh oil to the pan. Add the frittata filling to the eggs and make sure it’s mixed well. Return to a hot pan and then turn down the heat. Slow cooking works best – it should sizzle quietly.

As it can be hard to turn, I cheat and pop it under the grill after about 10 minutes to to firm the top. We prefer our frittata cooked through but if you like them Spanish style and a little runny, just cook to your preference. If you have made a veggie version and fancy a little cheese, add a bit to the top when you pop under the grill.

Always serve with a fresh salad and some crusty bread!

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