Potato and Onion Frittata
September 21, 2007
Hailing from land-locked Derbyshire I’ve never developed a strong attachment to the sea. Coastal towns make me a little nervous, partly, I think, because the sea cuts down your escape options. From wherever I’m standing I like to be able to move quickly in any direction, just in case.
Nonetheless, Mopsa’s mussel-foraging expeditions on the Cornish coast do have me feeling a tad jealous of his coastal lifestyle. London has a surprising amount of wild food, but unfortunately there’s no shellfish to be found clinging to the arches of Tower Bridge.
So here in the city we have to make do with what the veg box man brings. Last night was the first evening for a while that Maths Chick and I managed to sit down and have a meal together, and I cooked up a homely frittata from Marcella Hazan to mark the occasion.
Potato and Onion Frittata for two
1. Cut four or five small potatoes into 1cm cubes. Shallow fry in medium-hot oil (enough to come 1cm up the side of the pan) until cooked through and golden brown all over. Drain on kitchen paper.
2. Slice an onion finely and add to the oil. Continue to fry, on a lower heat, until soft and golden.
3. Whisk up 5 eggs in a bowl, season well and add the fried potatoes and onions. Add a good grating of parmesan at this stage if you like.
4. Heat some butter in a deep frying pan until it froths a little. Pour in the eggy mixture and turn the heat down to low straight away.
5. Cook slowly until mostly set through. Flash under the grill for a few minutes to finish off the top of the frittata if need be.
I served it with julienned cabbage and carrots, steamed then dressed with butter and fresh parsley and tarragon.