Summer Frittata

Frittatas are a more substantial version of the omlette and also usually contain sliced, boiled potatoes. They are traditionally eaten room temperature, and it's always a good idea to not cook them through completely but to leave a slight wobble as it will keep the frittata moist and will continue to cook after removing it from the oven. They are traditionally associated with both Spanish and Italian cookery.

As we are at the beginning of July I am making a Summer Frittata, with summer vegetables that are readily available at the moment. You can use whatever you have available in the fridge, but I would recommend that you use a maximum of about three ingredients, otherwise the flavours become a bit overwhelmed - I know this through bunging everything in and hoping for the best!

My Summer Frittata contains; new potatoes, spring onions, courgettes and fresh garden peas. But I also recommend the following flavour combinations; courgette, tomato and basil, red onion, red pepper and potato, salmon, asparagus and potato or whatever takes your fancy!

Ingredients:

4 large eggs (I allow 2 eggs per person)
salt and pepper
2-3 spring onions
400g boiled new potatoes
1 medium sized courgette
a good handful of frozen or shelled fresh peas
Drizzle of olive oil

1. Start by slicing the boiled potatoes and adding to the frying pan with a drizzle of oilve oil.
2. Slice the courgette and add that to the pan, turn the potatoes so they go golden brown on both sides.
3. Whisk the eggs and season with salt and pepper, add to the pan.
4. Cook on a medium heat for about 5 - 10 minutes or until the bottom is golden brown.
5. Pop into a preheated oven 180 c, Gas Mark 4 for about 10-15 minutes - so that the fritatta still maintains a slight wobble. Take out and allow to cool for at least 10 - 15 minutes. While it cools, this will give you time to prepare a green salad to serve with it.

Fantastico!