I have it on good authority (that’s you @catty!) that what I made last night was quite definitely a fritatta. Not a tortilla. No sir. Defintely a fritatta. Still not sure of the difference, maybe it was the pesto? At any rate, this is one easy to make dish, and perfect for lunch the next day too.
And, y’know, it gives me another chance to play with my new pan. Not that I really need one. This pan has seen pretty much constant (culinary) action since I bought it at the beginning of March. *Sigh*, have I said how much I love it?
Whatever the merits of my dubious affection for my pan, it’s opened my eyes to a whole new non-stick world. I never realised quite how straight-forward it is to make one of these eggy wonders. The first time I did this I piled all the ingredients in first, then poured over the egg which kind of worked, but only tenuously held together.
This time I carefully layered everything. Which was fun in a playing-with-your-food kind of way. I get a real kick out of arranging things in my pan. Go figure. But it does ensure maximum potato and tomato coverage.
Serves four as a main with a veg/salad
It’s really important to use a non stick pan for this, otherwise you’re likely to get scrambled eggs with potatoes. The non-stick allows the fritatta to slide easily out of the pan once cooked. And sticky pans plus egg equal washing-up hell. Finally, a pan with curves sides really helps as well so the fritatta slides smoothly out.
Like pizza, this works with a whole host of different ingredients: bacon; spicy sausage; leeks; mushrooms and pretty much any type of cheese, particularly parmesan, cheddar, goats’ cheese or gruyere.
2 medium potatoes
1 clove garlic
.5 pot of pesto (about 3 heaped dessert spoons)
2 small handfuls of grated parmesan
Beat the eggs, season with some black pepper and stir in the pesto. Slice the onions, potatoes and tomatoes thinly (about 5mm wide). Pour about 1 cm of vegetable/rapeseed/ground nut oil into a large non-stick saucepan and heat until it’s shimmering.
Fry the potatoes in this for about 4-5 minutes and drain on some kitchen towels to get most of the oil off. Pour the oil out of the pan and wipe it clean.
Add a tablespoon of oil to the same large non stick pan and gently fry the onion until it softens. Add the garlic and fry for another 30 seconds or so.
Put in a layer of potatoes, followed by a layer of tomatoes, use about half of each. Pour over half the beaten egg and scatter over half the parmesan. Add the rest of the potatoes, then the tomatoes, pour over the rest of the egg and scatter over the remains of the parmesan.
Season with some more black pepper. Keep the heat low and cook until the egg starts to just come away from the edges of the pan, and it’s easy to run a (plastic) fish slice or similar around the edge.
Whack the overhead grill on and put the pan under the grill until the top turns brown and starts to bubble. This is the point at which the smoke alarm is likely to go off (a daily occurrence in our kitchen). Turn on to a plate and leave to cool. Serve in wedges.