Contains dairy and egg
I used to turn my nose up at a frittata. But that’s because so often I’ve had an old, dried specimen in a cafe. That’s not this number! The key to cooking a smooth, custard-like texture is to not overcook it. You want it to have just set in the middle, so set your timer and check after 8 minutes – if it’s still quite wobbly in the middle, give it a few minutes more. This little bit of extra attention will pay off I promise! This may seem like a lot of eggs, but use the best quality you can afford and this will feed 6 of you a decent lunch with a green salad on the side.
- 8 - cocktail potatoes, halved
- 8 - free-range eggs
- 1/2cup - cream or sour cream
- 1tbsp - dijon mustard
- 1tbsp - chives, finely chopped
- 70g - smoked or aged cheddar, grated
- 10g - butter
- 40g - feta, crumbled
- Preheat the oven to 200 degrees Celsius.
- Put the potatoes in a saucepan of cold water, and bring to the boil.
- Simmer for 8-10 minutes until tender. Drain and set aside.
- In a mixing bowl whisk the eggs, cream, and mustard together until well combined.
- Stir in the chives and 50 grams of the cheddar.
- Melt the butter over medium heat in a non-stick frying pan about 24cm in diameter.
- Spread the potatoes on the bottom of the pan and pour in the egg mixture.
- Sprinkle the rest of the cheddar and feta over the top.
- Cook until the egg is starting to set around the edges. Transfer to the oven and cook for 8-12 minutes until just set in the middle.
- Leave to cool and then slide out of the pan onto a plate. Serve with a simple green salad on the side.