Potato and Agretti Frittata

 
An omelette of sorts.

I don’t think there is a culture on earth that doesn’t have an egg based dish like an omelette in one form or another. Perhaps it’s the ease and satisfying nature, a quick meal that keeps you going. Endlessly versatile, capable of taking on any produce there may be to hand, all in one pan.

In this case a hybrid of the Spanish tortilla and Italian frittata, an omelette enriched with charlotte potatoes, fresh onions and agretti. Ingredients destined to be together. 

Makes a 28cm frying pan to serve 6 - 8
Preparation time: 10 minutes
Cooking time: 35 minutes

Ingredients:
1kg charlotte potatoes
2 fresh onions
A couple of thumbs of butter
Rapeseed oil
Sea salt flakes
Fresh ground black pepper
1 bag of Agretti
6 eggs

1.               Begin by heating the frying pan over a medium heat with a generous puddle of rapeseed oil. 

2.               Rinse and dice the potatoes, relatively small so they cook quickly, and add them to the pan with a thumb of butter. Season and leave to cook, giving the occasional toss.

3.               Slice the fresh onions, reserving the tops for a salad, and add to the pan with the potatoes. Continue to cook, making sure to mix around from time to time. 

4.               Next strip the agretti leaves from the tougher stems and cut through a few times. Add to the pan and thoroughly mix everything together. The potatoes should be par-cooked and the onions soft, but all without colour. 

5.               Beat the eggs and season, then add to the pan and shake to evenly disperse. Leave the heat fairly low but press everything into the pan evenly. 

6.               Once the egg is set, flip the frittata. This is not always easy, so put a piece of baking parchment on top of the pan, then a baking sheet. Turn everything over and return the empty frying pan to the heat. Add the second thumb of butter and when it is foaming return the frittata to the pan to finish cooking. 

7.               This second cook is just to colour the top and set the middle, so it will only take a few minutes. The frittata is cooked when firm to the touch and no visible liquid oozing from anywhere. 

Serve with cucumber, onion top and mint salad, and purple basil pesto mayonnaise. 


Chef Notes:
1.                For a quicker option, par-boil the potatoes before adding to the frying pan with the onions.
2.               For a 15cm pan simply half the ingredients. 
3.               Add Witheridge in Hay or goat cheese on top and place under the grill until melted for a cheesy topping.