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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