Читать книгу Home Cooking - Rachel Allen - Страница 42

Frittata is a thick Italian omelette that can be made with a variety of different cheeses, vegetables and herbs. It’s a great way of using up leftover cooked potatoes, and is equally delicious served hot straight from the pan for breakfast or at room temperature for a picnic.

300g (11oz) (about 1 large or 2 small) waxy potatoes, peeled (and halved if large)

Salt and freshly ground black pepper

4 tbsp olive oil

1 onion, peeled and sliced

8 eggs

50g (2oz) Gruyère cheese, finely grated

110ml (4fl oz) single or regular cream

1 tbsp thyme leaves

Bunch of spring onions, sliced

25cm (10in) diameter ovenproof frying pan with a lid

1 Preheat the oven to 180°C (350°F), Gas mark 4.

2 Place the potatoes in a large saucepan, cover with water and add 1 teaspoon of salt. Bring to the boil and cook for 20–25 minutes or until tender. Drain the potatoes well and return to the pan on a very low heat to dry out for a minute or so. Remove from the heat, tip out onto a plate to cool a little and roughly dice.

3 Meanwhile, pour half the olive oil into the ovenproof frying pan on a gentle heat. Add the onion, cover with a lid and cook gently for 6–8 minutes, stirring regularly, until soft and slightly golden. Remove from the pan, spread out on a large plate and set aside to cool a little.

4 Next, whisk the eggs in a large bowl, then add the remaining ingredients and the cooked onions and potatoes, season with salt and pepper and gently stir together.

5 Place the remaining olive oil in the ovenproof pan and pour in the egg mixture, stirring briefly to distribute the ingredients evenly. Cook on a gentle heat for a few minutes until the mixture begins to set on the bottom, then bake in the oven for 15–20 minutes or until the mixture is set in the centre.

6 Remove the pan from the oven and allow the frittata to cool for a couple of minutes before sliding it onto a large serving plate. Cut into wedges to serve.