Variations of potato frittatas

Press, 15 February 1989, Page 17

Variations of potato frittatas

I could not count the number of times that I have made a variation of this recipe — at weekends when I want to make something quick and easy; at times when I have not bought any special ingredients, but am just using up leftovers; and at other times when more people arrive, and I have to make the vegetables a more important part of the meal, because I do not have enough meat, and have to spin it out.

I always seem to base my frittata on potatoes, and it works well with old or new potatoes, so it does not matter which you use. If I do not have enough fresh vegetables to add to it, I use something like

Alison Holst’s

Food Facts

canned corn, or asparagus. You will also find this a useful recipe if you want to take something substantial for a picnic, and do not have time to make a pie. For 4 servings:

3 onions 3 tbs oil 3 medium (500 g potatoes 1-2 cups prepared vege-

table 4 eggs 2 tbs water or cream or

vegetable liquid % cup parmesan cheese

>4 tsp salt

Slice the onions into a fairly large, preferably non-stick pan. Add the oil, and start to cook over medium heat while you scrub, then slice the potatoes smm thick. Mix these with the onions, cover the pan, and cook for about 15 to 20 minutes until the potatoes are tender, and some of them, and the onions, are lightly browned. Turned several times as they cook.

Add the other fresh or canned vegetable, cover again, and cook until this is tender and heated through. Beat the eggs with the water, cream or some of the vegetable liquid from the can, if you are using

canned vegetables, stir in half the cheese, and the salt. Pour over the cooked vegetables, shake the pan to mix evenly, then cook over gentle heat to set the sides and bottom.

Sprinkle the remaining cheese over the top. the frittata looks best if its top is browned under a grill, because it puffs up at the same time, but if you do not plan to do this, cook it with the lid on the pan while the egg cooks, because it will set more evenly. Serve hot, warm, or at room temperature. Suitable vegetables to add include zucchini, peppers, mushrooms, broccoli, pumpkin, aubergine, celery, corn or asparagus.