3 February 2011

POTATO & PEA FRITTATA

Here’s a very easy lunch treat to whip up when the cupboards are (almost) bare. Last night I was testing recipes for the new Soul Bar Cook Book and we had a few little potatoes with summer pistou left over. So with onion, peas and eggs I produced this in less than 15 minutes.

• 3 tablespoons olive oil
• 1 small onion finely sliced
• 4-5 cooked potatoes, sliced
• 2 tablespoons fresh summer herbs, chopped
• 1 teaspoon cumin seeds
• ½ cup frozen peas, thawed
• 4 large eggs
• Salt and Pepper
• 50g cheddar cheese

Pre heat the grill in the oven. Heat a small heavy based frying pan and add the olive oil. Turn the heat to low and cook the onion for about 3-4 minutes until translucent. Add the sliced potatoes, distributing them evenly over the pan. Sprinkle the herbs, cumin seeds and peas over the potatoes. Beat the eggs with sqlt and pepper and pour over the pan evenly. Grate the cheese over the eggs. Allow to cook over the gentle heat for about 2 minutes to set the base, then transfer the pan to sit under the grill. Allow to brown and the eggs to set so they are fluffy and starting to bubble up. This should take about 5 minutes. Remove, slide the frittata onto a plate or cutting board and serve at once with some tasty chutney or sauce. Serves 2 for lunch.