Frittata Recipe for Mobiles
A frittata is an Italian open faced type of omelette. The base is sliced
potatoes with lightly mixed eggs poured over the top. We then add some
pancetta (Italian dry cured meat) and roasted mushrooms. The frittata is
cooked on a low heat. Grated cheese is then sprinkled over the top and the
frittata is placed under a grill for a couple of minutes.
Deeeeelicious!!!!!
| Preparation Cooking Freeze Difficulty Servings |
15minutes 25 minutes Definitely not Medium Two or three |
Equipment
1 Large frying pan (skillet)
1 Oven proof dish
|
Ingredients |
Amount |
Expert Advice
Cheddar cheese works well as a topping but any semi-hard cheese can be used in
its place.
If you want to colour the cheese topping a beautiful burnt red colour then
sprinkle a small amount the paprika over the top of the grated cheese just
before putting the frittata under the grill.
The pancetta can be replaced by much cheaper streaky bacon.
STEP1 - PREPARE
Peel the potatoes, cut each into quarters and put them into
lightly boiling water for 18 minutes.
Peel the onion and finely chop. Peel the garlic, top and tail
and finely chop. Peel (or clean) and roughly slice the mushrooms. Chop the
tomatoes into small chunks.
Cut the pancetta / bacon into small pieces. Mix up the eggs
with a fork.
Set the oven to 180°C / 350°F / Gas Mark 4
STEP 2 - ROAST MUSHROOMS, TOMATOES, PANCETTA
Add the mushrooms, pancetta and tomatoes to an oven proof dish. Sprinkle over three tablespoons of olive oil and mix up all the ingredients. Place them in the pre-heated oven for about 25 minutes, this should be about the time they are due to be added to the frittata.
STEP 3 - FRY ONIONS
While the mushrooms, pancetta and tomatoes are roasting add two tablespoons of olive oil to a frying pan on a medium heat and add the chopped onions. Cook for about twelve minutes stirring frequently. When they are finished frying, drain the olive oil and place the fried onions to one side on a plate.
STEP 4 - FRY THE POTATOES
When the potatoes have finished boiling (see step 1 above), cool them in running water. Cut them into thin slices. Add two tablespoons of olive to the frying pan used for the onions, add the potatoes on a medium heat and cook for 10 minutes, turning once. Sprinkle some salt and pepper over the cooking potatoes. Make sure the potato slices are spread out over the base of the frying pan.
STEP 5 - COMBINE THE INGREDIENTS
When the mushrooms, tomatoes and pancetta are finished roasting, begin the
final part of the frittata. Turn the heat of the frying pan down a little to low
heat, leaving the potatoes in the frying pan. Scatter the fried onions over the
potatoes. Then take the roasted mushrooms, tomatoes and pancetta from the oven
and scatter them evenly over the onions. Sprinkle the chopped garlic over the
top.
Add salt, pepper and herbs to the mixed eggs then slowly pour them evenly over
the ingredients in the frying pan. Do not cover the pan.
STEP 6 - COOK THE FRITTATA
Leave the frittata to cook for about 15 to 20 minutes. You want to get the
frittata so that the top of it is still a bit moist with the lower part set
reasonably firm.
Turn the grill on. Grate the cheese and scatter it over the top of the frittata
(see expert advice above for using paprika at this stage). Put the frittata
under the grill until the cheese has melted and is turning a light golden brown.
STEP 7 - SERVE YOUR FRITTATA
Remove the pan from the grill and cut the frittata into two or three. If you tip the pan slightly towards a plate, a slice of the frittata will gracefully slide onto it with very little help. Serve with a salad or our favourite of baked beans.
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