Food writer and Instagram star Elly Curshen is the owner of The Pear Cafe in Bristol. She eats a mostly vegetarian diet, with some fish, and loves frittatas. ‘We make one every day at the cafe. We start with eggs, potato and cheddar but then we experiment!’
See more of Elly Curshen’s recipes
Elly Curshen
Food writer and Instagram star Elly Curshen is the owner of The Pear Cafe in Bristol. She eats a mostly vegetarian diet, with some fish, and loves frittatas. ‘We make one every day at the cafe. We start with eggs, potato and cheddar but then we experiment!’
See more of Elly Curshen’s recipes
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Ingredients
1 x 200g pack radishes, top and tailed
1 large red onion, peeled and cut into 16 thin wedges
2 tbsp butter
3½ tbsp olive oil
200g frozen leaf spinach
12 medium new potatoes, boiled until tender and cooled
6 large eggs
130g mature cheddar, grated
1 x 28g pack basil, leaves picked
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Put the radishes and onion in a small roasting dish and dot with half the butter. Drizzle over 2 tablespoons of the oil and roast at 200°C, fan 180°C, gas 6 for 20-30 minutes, until the veg is browning at the edges and the onion is soft. Defrost the spinach according to the packet instructions but do not drain.
Slice the potatoes into thick discs. Heat the remaining butter and 1 tablespoon of oil in a 20cm base diameter nonstick frying pan. Fry the potatoes for 10-15 minutes, until golden brown on both sides.
Break the eggs into a large jug and whisk well. Add a generous pinch of salt and a good few turns of black pepper. Whisk well and stir in the cheese. Rip the basil leaves roughly and add, along with the fried potatoes and undrained spinach, and fold together carefully.
Take the roast radishes and onion out of the oven and slice the radishes into halves. Mix the onion into the egg mix and reserve the radishes.
Preheat the grill. Wipe the frying pan with kitchen paper, then heat ½ tablespoon oil over a low-medium heat. When hot, pour in the egg mixture and swirl around to evenly distribute it. Using a heatproof rubber spatula, draw the edges in from the side of the pan, tip the pan and let the liquid egg flow into the gaps. This helps the whole thing set, rather than just the bottom of the frittata. Do this for 5 minutes, until almost set.
Scatter the radishes over the frittata, distributing them evenly. Place the pan under the grill (making sure the handle is not under the grill if it is plastic) and heat for 3-5 minutes until golden.
Remove and set aside to cool in the pan for 5 minutes. Slide the frittata out gently onto a chopping board and set aside for 5 more minutes. To serve, slice into 6 or 8 pieces. This is very good served warm or cold.
Preheat the oven to 220°C/425°F/gas 7. Crack the eggs into a mixing bowl and add a pinch of sea salt and black pepper. Whisk together and put to one side. Add the peas, broad beans and a good pinch of salt to a pestle and mortar, then pick in the mint leaves and bash to a rough paste.
Most frittatas are delicious at just about any temperature, from fresh-out-of-the-oven hot, to room temperature or even cold. For lunch or dinner, you complete the meal with a side of lightly dressed greens; for breakfast, add fruit or a slice of bacon.
Some good options include cheddar, gruyere, feta, and goat cheese. Add flavorings: Enhance the flavor of your frittata by adding herbs like thyme, rosemary, or basil, or spices like paprika, cumin, or chili powder. Pre-cook vegetables: Cook any vegetables you plan to add to the frittata before adding them t.
I like to use an enameled cast iron skillet, which does not require any pre-seasoning. If you don't have a skillet, go make this breakfast casserole recipe instead.
This also holds true for aromatics, like onions, and sturdy veggies, like raw potatoes. "They won't get much more tender once you add the beaten eggs," says Perry, "So cook them fully before combining everything." Don't be afraid of getting a little color on the vegetables: That's what makes them so delicious!
Frittatas are cooked in a cast iron pan or oven-safe skillet because they are started on the stovetop and then finished in the oven. And, unlike omelets, frittata fillings are mixed in with the eggs in the pan rather than folded in the center.
A frittata is partially cooked in a skillet on the cooktop then finished in the oven. It also has a lower egg to dairy ratio making it closer to an open faced omelet than a pie. Quiche has a creamier, custard-like texture due to more dairy and is cooked entirely in the oven.
Introduction: My name is Mrs. Angelic Larkin, I am a cute, charming, funny, determined, inexpensive, joyous, cheerful person who loves writing and wants to share my knowledge and understanding with you.
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Prep time: 50 mins
