Italian Potato Frittata
- A great one pan recipe, be inventive and use what you can find in the fridge! If you use a skillet or frying pan that can go into the oven, you don’t have to risk turning the whole frittata over in the pan. You can also add cheese, but we love it like this!
- Ingredients, vary your quantities depending on how many are eating! 2 eggs and a large potato per person is a good guide, but if really hungry…add more
- Large potatoes
- Free-range eggs, parsley
- Sautéed peppers, onions, courgettes, and peas
- extra virgin olive oil
- Chef’s Tip – add your vegetables to the egg mixing bowl and line your pan with parchment. Serve with a green salad…delicious
- Start by peeling and cube all the potatoes, boil them up for 5 minutes, or until just tender.
In the meantime, whisk the eggs with parsley and cheese (if using) until well combined.
Whisk generously, because this will give your frittata a nice fluffy texture.
In your pan, add some oil and gently fry or saute your vegetables, you want them softened but not coloured. Add in the potatoes and mix in with the eggs. Season the whole mixture generously with salt and pepper.
Heat a 6-inch (16 cm) skillet or frying pan over medium-low heat, and drizzle with extra-virgin olive oil.
Pour the mixture into the pan, and cook with the lid on for about 5 minutes, gently shaking the pan every now and then.
When the surface of the frittata looks cooked through, it’s almost ready. To finish it off, you can transfer the oven proof pan into a hot oven and bake for 2 minutes. Alternatively flip, taking care not to break in half! Serve immediately.
Nasi Goreng – this is a standard recipe but the reality of Nasi Goreng is it is totally flexible, use up leftovers, pretty much any meats or vegetables work for this. Rice should be cooled before turning into the nasi – however rice should always be cooled rapidly after cooking – if your rice has been resting at room temperature for many hours, it should be discarded. Egg can be served on top or make into an omelette and slice into strips – or you stir a raw egg through the cooked rice.
Ingredients to serve 2-3
Put the rice in a pan with 400ml boiling water. Stir once, bring to a simmer, then cover and turn the heat right down. Cook for 15 minutes, then take off the heat and leave on a damp tea towel or cloth for five minutes with the lid off. Fork through to fluff up, then spread on a baking tray and refrigerate, overnight if possible.
Put all the ingredients for the paste in a small blender or mortar and whizz or pound until fairly smooth.
Heat the oil in a wok over a high heat, then fry the garlic until golden, not brown, then pour in the eggs, leave to cook until half set, then break up. Carry on frying the egg until it’s just beginning to brown, then tip in the spice paste and cook for a minute or so.
Add the rice by hand, breaking up any clumps as you go, and fry until heated through, then stir in the kecap manis, soy sauce, spring onion and chilli.
Fry, stirring, for another minute or so, then taste and season as necessary. Divide between plates and top with whatever you’ve chosen from the list above. Eat immediately.
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