About this recipe:Known in Italy as a frittata, or in Spain as a tortilla, a flat omelette can be served hot or at room temperature, at any meal. Take a tip from Spanish tapas bars and serve it, cut into bite-size pieces, instead of salty or high-fat snacks with drinks.
675g (1½lb) potatoes, peeled, quartered lengthwise, and thinly sliced across
1 red, yellow or orange pepper, deseeded and chopped
2 tbsp olive oil
1 onion, halved and thinly sliced
250g (9oz) frozen sweetcorn, thawed
4 tbsp finely chopped parsley
pepper to taste
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Method Prep:10min › Cook:20min › Ready in:30min
Put the potatoes in a saucepan of boiling water. Bring back to the boil, then reduce the heat to a simmer. Add the chopped peppers and simmer for 3 minutes. Drain well, then cover and keep hot.
Heat a 25cm (10in) nonstick frying pan over a high heat. Add the oil to the pan and swirl it around. When the oil is hot, reduce the heat to medium. Add the onion and sauté, stirring often, for about 3 minutes or until softened.
Add the potatoes and pepper and the sweetcorn. Continue sautéing, stirring and turning the vegetables, for about 8 minutes or until the potatoes are tender. Remove the pan from the heat.
In a large bowl, beat the eggs with the parsley and pepper to taste. Use a slotted spoon to add the vegetables to the eggs, stirring them in thoroughly. (If any vegetables have stuck to the bottom of the pan, thoroughly clean and dry the pan before heating it with an additional 1 tbsp oil; however, this should not be necessary with a reliable nonstick pan.)
Replace the pan, with the oil remaining from cooking the vegetables, over a moderate heat. When the pan is hot, pour in the egg mixture, spreading out the vegetables evenly. Cook the frittata, shaking the pan frequently, for 3–4 minutes or until the edges are set and the top is beginning to look set.
Meanwhile, preheat the grill to the hottest setting. Place the frittata under the grill and cook for 2 minutes or until the top is just set. Pierce the top of the frittata with a knife to check that it is cooked through.
Remove the pan from under the grill and leave the frittata to set for 2 minutes, then slide it on to a serving plate. Serve hot or at room temperature, cut into wedges.
The trick for a perfect frittata is to cook over a medium to low heat and allow the mixture to set slowly without stirring. Stirring once the egg has begun to set will break the mixture apart. Too high a heat will burn the base before the egg is set sufficiently to finish under the grill.
Some more ideas
Fennel and courgette frittata: Replace the pepper, onion, and sweetcorn with 1 bulb of fennel, thinly sliced; 85g (3oz) mushrooms, thinly sliced; and 1 courgette, cut in half lengthwise and thinly sliced across. Sauté these vegetables in the hot oil for 3 minutes before adding the partly cooked potatoes. Pepper and potato frittata: Use 3 peppers (any colour) and 2 onions; omit the sweetcorn.
*Sweetcorn is a useful source of dietary fibre and vitamins A, C and folate. Although some vitamins are lost in canned sweetcorn, they are retained in the frozen vegetable. *Potatoes and peppers both contribute vitamin C to this dish.
I made this for the first time and it looked delicious, although it tasted rather bland. Perhaps browning the onions at the beginning would add more flavour. I also added salt, which was not mentioned in the recipe. I shall try adding tuna next time. After cooking one side of the frittata, I turned it on to a large plate and then slid it back into the frying pan to cook on the other side, instead of using the grill. - 08 Nov 2012