Frittatas are such an easy meal, and a great way of using up any leftovers. In this version I use up leftover cooked charlotte potatoes, but any new potatoes will work well.
Over the years, I've learnt that the key to a good frittata is to cook it on the stove for a few minutes, and then transfer it into a hot oven to finish cooking.
The oven cooking process makes it easier to cook the frittata all the way through, and ensures a lovely risen, golden top too.
I've used mature cheddar in this recipe, but it's also delicious with Stilton, if you are a blue cheese fan.
My overproof sauté pan is only 21cm wide, but this means that you get a lovely deep frittata, rather than something that resembles an omelette.
Serves 2
3 large chestnut mushrooms
4 or 5 pre-cooked Charlotte potatoes
50g cheddar (or Stilton)
4 large eggs
Splash of milk
Knob of butter
Olive oil
Seasoning
- Take the eggs out of the fridge to come up to room temperature.
- Pre-heat the oven to 180°C.
- Cut the potatoes into quarters.
- Grate the cheddar.
- Cut the mushrooms into thick slices.
- Melt the butter with a drizzle of olive oil in an oven proof pan. Once it's up to temperature and the butter has melted and is starting to foam, add the mushrooms.
- Sauté the mushrooms until just cooked and slightly golden. Set aside.
- Mix the eggs with a splash of milk and some seasoning.
- Drizzle a little more olive oil in the bottom of the same ovenproof pan, over a medium heat.
- When the pan is back up to temperature, add a few potato chunks then pour in a little of the egg liquid. Now throw in a few mushrooms and some grated cheddar followed by more of the egg mixture. Add the remaining ingredients, except a handful of cheddar.
- Squash the mixture down with the back of a spoon so all the ingredients are covered by the egg. Sprinkle over the remaining cheddar.
- Increase the heat and cook for a couple of minutes, then place in the hot oven for 20-25 minutes until firm, risen and golden.
