Frittata

With all those leftovers floating around, it’s only right to write a few notes about making a frittata.

• you won’t be able to fry everything at once, so have a holding bowl at one side
• it’s difficult to tell how many eggs you’ll need, so always have a few spare
• beat the eggs only enough to combine, the final product will be fluffier as a result
• if you’re using potatoes, they’ll need to be cooked first (waxy ones like Charlottes are the best as they’ll hold their shape when sliced up)
• if you’re using mushrooms, fry them until they’ve exuded loads of liquid, then pop them into your holding bowl, and reduce the liquid as far as you dare
• cheese is mandatory, Comté doubly so
• once under the grill, it will puff up alarmingly, so don’t have the oven shelf too high, or tragedy will ensue

Good things to include:

• onions or leeks
• potatoes (cooked, cooled and thinly sliced)
• pancetta or bacon
• stuffing (this is awesome if crumbled into the mix)
• cold roast meat, shredded
• a splodge of cream never hurt

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