karl_lembke (karl_lembke) wrote,
karl_lembke
karl_lembke

Fritattas!

Already featured in the Official Manual for Spice Cadets, here are three more variations on the theme from The Scotsman:


SPINACH, LEMON AND GARLIC FRITTATA

Serves 4

8 large eggs

1/2 teaspoon Tabasco (optional)

2 tablespoons water

1/2 teaspoon salt

a good grinding of black pepper

3/4 oz/20g butter or 2 teaspoons olive oil

For the filling:

3 tablespoons olive oil

2 fat cloves of garlic, skinned and chopped finely

finely grated rind of 1 lemon

1/2 teaspoon grated dried chilli flakes

8oz/225g young spinach leaves, wilted, drained and chopped into small pieces (I use a microwave to wilt it, then snip the drained and squeezed leaves with scissors)

1/2 teaspoon salt

a good grinding of black pepper

a grating of nutmeg

Beat together the eggs, Tabasco, water, salt and pepper. Put the butter or olive oil - you need only a tiny amount - into the omelette pan over medium high heat. Add the egg mixture, reduce the heat under the pan, and leave to let the egg mixture set from the base up.

To make the filling, heat the olive oil in a sauté pan and, over a moderate heat, cook the chopped garlic, lemon rind and chilli flakes for just a couple of minutes. Tip the chopped wilted spinach into the pan - it will have reduced right down - season with salt, pepper and nutmeg, and mix together.

Carefully lift up an edge of the frittata in the omelette pan to check that the base is well set, then spoon the spinach and garlic mixture evenly over the surface. Place the omelette pan under the grill at half heat, setting the pan several inches below the actual grill, so as not to scorch the surface. When you shake the pan and there is no wobble, the frittata is cooked. Remove the pan from the grill and let the frittata rest for three or four minutes before slipping it from the pan onto a warmed serving plate. Cut it in quarters to serve.
RED PEPPER, ONION AND PAPRIKA FRITTATA

Serves 4

8 large eggs

1/2 teaspoon Tabasco (optional)

2 tablespoons water

1/2 teaspoon salt

a good grinding of black pepper

3/4 oz/20g butter or 2 teaspoons olive oil

For the filling:

2 red peppers

3 tablespoons olive oil

4 medium-sized onions, each skinned and halved, then sliced finely

1 tablespoon best quality paprika (I get mine from a healthfood shop or by mail order from Steenbergs Organic, www.steenbergs.co.uk)

1/2 teaspoon salt

a good grinding of black pepper

Beat together the eggs, Tabasco, water, salt and pepper. Drop the butter or olive oil into an omelette pan, over moderate to high heat. When the oil is hot, pour in the egg mixture, then reduce the heat beneath the pan and leave for the egg mixture to set firm from the base upwards.

To make the filling, halve and deseed the peppers and put them, skin uppermost, under a red-hot grill. When the skin has formed black blisters turn off the grill and put the pepper halves into a polythene bag. Leave for a few minutes, then peel off their skins and slice into thin strips.

Heat the olive oil in a sauté pan and fry the onions over moderate heat, turning them from time to time so that they soften evenly. Sauté for 20 to 25 minutes until they are transparent, soft, and beginning to turn golden brown at the edges. Then add the red pepper strips and the paprika. Season with salt and pepper, mix all together very well and cook for two to three minutes. Spoon this evenly over the surface of the nearly cooked frittata (first, carefully lift up an edge of the frittata to check that the base is set). Put the omelette pan under a half-heat grill, setting the pan several inches below the source of heat, so as not to scorch the surface. Serve as before.
LEEK, CUMIN AND TOMATO FRITTATA

Serves 4

8 large eggs

1/2 teaspoon Tabasco (optional)

2 tablespoons water

1/2 teaspoon salt

a good grinding of black pepper

3/4 oz/20g butter or two teaspoons olive oil

For the filling:

halved, deseeded, then the tomato flesh diced

Beat the eggs with the Tabasco, water, salt and pepper. Heat the butter or olive oil in an omelette pan, over moderately high heat. Add the beaten egg mixture, reduce the heat beneath the pan and leave the frittata mixture to set gently from the base upwards.

For the filling, dry fry the bashed cumin seeds for one to two minutes in a sauté pan over moderately high heat, then remove them to a small dish. Add the olive oil to the sauté pan and fry the thinly sliced leeks over moderate heat, stirring from time to time, for 20 to 25 minutes - until the leeks, which soften much more quickly than onions, are very soft. Then add the dry-fried cumin and season with salt and pepper. Continue to cook for a further couple of minutes, then stir in the diced tomato flesh. Spoon this mixture evenly over the nearly cooked frittata in the omelette pan. Put the pan under a half hot grill, and on a rack several inches below the source of heat, until cooked. Serve as for the first recipe.


Cheap, shameless book plug

Tags: cooking
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