It can’t always be pancakes and french toast… Especially as the young man isn’t too much of a fan of either of those ( SAY WHAT?! Who is this man!) Anyway, this is a brilliant recipe to make when you want to make a bit of an effort but not have anything sweet. Big, filling and still satisfyingly pretty, it is the perfect thing to have when you know you’re going to have a busy Sunday ahead of you. Plus, its chock full of veggies and easily adapted to use up whatever you might have lingering in the fridge at the end of the week! An all round goody for a Sunday morning.
Recipe makes enough for 2/3 people and takes about 20 minutes to prepare and cook
3/4 smallish potatoes
filler veggies: things like tomatoes, mushrooms, peppers, onions etc
greens: I use kale most often but brocolli works well too
optional extras: chopped chilli & parsley
salt, pepper, paprika to season
parmesan or chedder to taste
Chop your potatoes into fine slices whilst popping a frying pan with a little bit of olive oil in on to heat up. Lay the potatoes into the pan in a circular pattern and then let cook at a mid heat. Pop a lid over the pan to keep in the moisture and help steam the potatoes.
Chop up all your filler veggies and pop them into the pan on top of your potatoes and pop the lid on again. If you are using chillli, throw that in now too.
Whisk your eggs up, adding the paprika, salt and pepper. Grate a bit of your cheese into the eggs. I like parmesan simply because it adds alot of flavour without having to use tons of it.
Now add your greens to the frying pan and pop the lid on again to steam for 30 seconds or so before pouring the eggs all over the whole lot, potatoes, veggies and greens.
Turn on your grill to warm, whilst your eggs start cooking in the frying pan on your hob. When the edges of your frittata are beginning to solidify, bung it under the grill to make the top puff and crisp up. All in all I tend to leave it on the hob for about a minute or two, and then the same again under the grill. You can cook it all on the hob, but you will have to turn the heat right down and let it cook for much longer in order to avoid burning your potatoes.
To serve, use a spatula to loosen the edges and and stuck potatoes on the base. Pop a plate over the top of the pan and then, using oven gloves and holding the pan and plate together, flip over the pan so that the frittata is turned out on the plate. This is definitely not an essential step, but I can’t help but love the way the browned potatoes look on the plate! Sprinkle over with parsely and enjoy
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