In which we cook a frittata
Back in the days when I was a student, ten years or so ago,* I would be quite experimental in the kitchen. I’d try things out, new recipes, experimental recipes. Sometimes they worked, sometimes they didn’t, but it made things nice and varied.
I haven’t done that for a long time. My diet’s got a bit boring. So, I’ve been spurred on to try more things, try new things, try messing about in the kitchen just to see what happens.
The other week, we were in a rather nice cafe in York, near the Minster. I was rather enjoying my lunch, and I thought: it really can’t be that hard to cook this, can it? So, at home, I tried knocking a few things together. It turns out: no, it really isn’t that hard. So here’s my rough and ready recipe for: potato and mushroom fritatta.
- 5-6 baby new potatoes
- 7-8 closed cup mushrooms, ordinary button ones or chestnut according to taste
- 1 shallot
- Garlic, if you like
- 4 very large eggs
- A handful of mild grated cheese
- Dried rosemary
- Salt and pepper
What you do: chop the potatoes into halves or thirds, or smaller, and boil them for about 10 minutes or so. Finely chop the shallot, and any garlic that you’re using. Fry the shallot and garlic, with a little oil, in a non-stick omelette pan. When the shallot starts to soften, add the mushrooms. When the mushrooms have browned and shrunk a little, add the cooked potato.
Break the eggs into a bowl, whisk them, and add a dash of water, the rosemary, and the cheese. Pour the mixture onto the cooking vegetables, and stir slightly to make sure everything is evenly covered. Turn the heat down to medium-low, and cook for 10-12 minutes, until the fritatta is mostly firm, before putting it all under a medium grill for another five minutes to get the top done nicely. If your pan’s truly non-stick, then when it’s cooked it will slide out smoothly onto a plate. Ta-daa!
* Is it really that long?