Depending which definition you choose, you could call this recipe a frittata, a tortilla or a Spanish omelette. After my mathematical debacle in the last entry I'm unwilling to commit to an answer. Hehehe.
In this household it has been known variously as:
- There's A Vegetarian At My Table WTF Should I Do
- I'm Too Lazy To Cook But Realistically This Is Quicker Than Getting A Takeaway
- Refrigerator Graveyard In A Pan
Reason for today's culinary diversion: I found this Leftover Recipe Competition on Weight Loss Resources. I raided the fridge for the most shriveled ingredients and got all geeked up to enter. But then realised that might be a bit dodgy, since they kindly pimped the heck out of my book. So I thought I'd share it here instead.
Like everything I cook this is stupidly easy and awfully vague. It's one many reasons my food blog venture failed a few years back – I felt silly adding half-arsed primary school recipes to the blogosphere while other folks did precision flambéed goat trotters and Peruvian gooseberry parfaits.
Step 1 – Take some Spuds of Yesteryear
… that is, some leftover cooked potatoes, or the skanky raw potatoes lurking in your cupboard with seventeen eyes each. I had about 500 grams/1lb of new potatoes, so I removed the eyes, sliced em up then microwaved until juuuust tender.
If you're a member of the Potatoes Are Evil OOGA BOOGA camp, chunks of other firm veggies work well, like sweet potato or butternut squash.
Step 2 – Get yer non-starchy veggies ready
First, something oniony – leeks, spring onions or even… ONIONS. In this case half an onion leftover from pita pizzas the night before.
Second, something colourful and worthy. Asparagus or artichoke hearts are dead tasty, but here we have two handfuls of near-death English spinach. Most of it had turned to pulp in the bottom of the Tupperware container but these leaves were salvagable.
Step 3 – Heat a tablespoon of olive oil in a nice round pan with a handle (ETA: I have the hotplate on the highest heat, but our stove is utterly rubbish. If you've got a decent one I'd probably go with a medium heat so you don't burn the eggs later on).
Sauté your onion, then add the tatties. Gently stir now and then so they get a nice golden colour but don't break up. This takes at least ten minutes on my shithouse stovetop but I hope you get a swifter response!
Step 4 – Meanwhile crack some eggs into a bowl. I used half a dozen – the amount of eggs of course depends on how many veggies you've got, how many mouths you're feeding, and/or how many eggs are left in the carton. Season with some dried chili flakes and black pepper then whisk to combine. You don't need any salt.
Step 5 – Once the spuds are done, add the spinach then carefully stir until it wilts. Again, you don't want to bust your spuds.
Step 6 – Make sure the veggie mixture is spaced out evenly over the pan, then pour over the egg mixture. Kinda smooth and poke at the whole thing with wooden spoon to make sure the egg gets between the gaps and you get a relatively even surface.
Let it cook for awhile you get preheat your grill. Is that a broiler to Americans? It's that thing with the heat that you slide things beneath in order to get them nice and toasty.
Step 7 – Once it's started to cook around the edges, I plop on about 150 grams/5oz feta cheese or similar strong and crumbly cheese. I used Wensleydale once and it was nae bad. You could be virtuous and skip the cheese altogether but… BORRRRRRING!
Step 8 – I don't know exactly how long you cook this on the stove before you whack it under the grill. Usually its about five minutes, til the edges are looking cooked and it doesn't move much when you shoogle the pan, but there's still eggy liquid around.
Anyway, whop it under the grill for about five minutes until the eggy bits look puffy and the feta looks lovely and golden.
Step 9 – Let it rest for at least ten minutes, otherwise it's too hot for you to truly appreciate the full flavour of the tasty, tasty feta.
Actually don't let it rest too long or you'll start picking off chunks of tasty, tasty feta and then you'll have to shame-facedly serve up it up to your friends with big feta dents in it.
Nice with a wee salad – here we have mixed leaves, cherry tomatoes, cucumber, red pepper and strawberries.
Also very tasty eaten cold the next day, but a little dull if you've picked off all the cheese!
For the nerds: Serves 4. 338 calories per serve. Click for details!
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