I’m home alone this week, Mr Bolton is checking up on family members in the south, sleeping in his van and stocking up on essentials. I have a lot of eggs, and a lot of potatoes, so frittata was inevitable. I also had a box of Salar off-cuts from a local supermarket, so I made this. I had half last night and half tonight.
2 medium potatoes, cooked with the skins on and cooled. (left-over potatoes are the best)
4 eggs, beaten
flaky smoked salmon
Garnish – choose from chive flowers, chopped parsley, or dukkha spice mix
Heat the grill
Cut the potatoes into thick slices, and fry in the olive oil until crisp and golden brown on both sides
Season the eggs with the pepper, and pour over the potatoes, and scatter the salmon and garnish over the top. Stir a little to allow raw egg to the bottom of the pan.
When it is nearly cooked, pop it under the grill so that the top begins to set.
We have a lot of potatoes at the moment, so I’m digging around in the recipe books for new things to do. This is a recipe from ‘Nightingales and Roses’ by Maryam Sinaiee. This is quite filling, and is good cold the next day as well.
6 tbsp oil
2 potatoes, peeled and diced (around 1 cm cubes)
3 packs of green beans (around 600g)
2 carrots, peeled and diced
a large pinch of salt
1/2 tsp baking powder
1/2 tsp ground black pepper
1 tsp turmeric
1/4 tsp ground nutmeg
1/2 tsp ground cumin
1 tbsp plain flour
6 large eggs, lightly beaten.
Heat about 3-4 tbsp oil in a deep frying pan and cook the potato cubes for around 10 minutes, until golden brown. Remove from the oil and put in a bowl lined with kitchen paper.
Fry the beans and carrots in the same oil for around 10 minutes, and then add them to the potatoes.
Set the oven to 200C. Mix the salt, flour, baking powder and spices.
Beat the eggs, add the vegetables and flour/spice mix and stir to combine.
My frying pan has an oven-safe handle so it is perfect. Otherwise use a shallow casserole dish. Put 2 tbsp oil in the pan and heat it in the oven for four minutes so it is hot. Pour in the mixture, and bake for 30 minutes, so the top is golden.
Remove from the oven, allow to cool a little, and cut into wedges.
I think I got this recipe from Nadine Abensur’s new Cranks’ recipe book, which I gave to someone. We are in peak egg season at the moment, I have been given so many boxes of eggs. Combine that with summer potatoes, and the sweet burn of fresh garlic from the garden. Who knew that the Hebrides could be so lush.
New potatoes, around 4 medium sized, or more if they are smaller
1 red onion
1 large clove of garlic
Lots of olive oil
tomatoes, peppers or other vegetable, optional
salt and pepper
Slice the potatoes thickly, and slice the onions finely. Chop the garlic.
Heat some olive oil in a large deep frying pan. Turn the heat to low and then add the potatoes, onions and garlic. Cook on a low low heat until the potatoes are cooked. Stir so that nothing burns.
Meanwhile, beat the eggs with salt and pepper.
Add the fried potatoes to the eggs
Put the onions or other vegetables with a little oil in the pan, and then, over a medium heat, add the eggs and potatoes.
Once the edges and bottom of the frittata appear to be cooked, put the pan under a hot grill for 4-5 minutes