Frittata is more of an idea than a recipe – this basic template is a great way to use up any leftovers in your fridge or items lurking in your freezer, so tip in whatever you have to hand. You can add a bit of bacon, any stray veg in your crisper, or leftover boiled potatoes (or even chips!). A bit of green is always welcome, though, and it doesn’t get much better than frozen peas!
1 knob of butter
1 tbsp olive oil
1 onion, chopped
1 stick of celery, chopped
1 red pepper, diced
2 cloves of garlic, finely chopped
200g cooked potatoes, cut into 2cm cubes
150g frozen peas, thawed under running hot water
6 eggs, beaten
75g cheese (such as cheddar, red leicester or parmesan), grated
1) Preheat your oven’s grill to high and place a wide, heavy-based frying pan on the hob on a medium heat. Add the butter and oil, then throw in the onion, celery and red pepper and season with salt. Cook until the onion is soft but not coloured – around 10 minutes – then add the garlic and cook for another 2 minutes.
2) Add the potatoes and cook for 5 minutes or so, to get a little colour. Add the peas, then pour in the egg, tipping the pan so it’s evenly distributed, then top with the cheese and season with black pepper. Cook for 5 minutes or so to firm up the base. During this time, start to ease the setting egg away from the sides of the pan.
3) Place the pan under the grill and cook until the top of the frittata is a lovely golden-brown colour.
4) Remove from the heat and allow it to cool for a few minutes before you remove it from the pan. To do this, you’ll need a plate that is larger than your pan. Place the plate on top of the pan and quickly and carefully turn the whole thing over. When the omelette has dropped onto the plate, removed the pan, place another plate on top of the omelette and turn again, so the grilled side is now upward. Leave to cool (lukewarm or even room temperature is best) before serving.