My late husband, David, had a repertoire of about three recipes.. all of which he cooked very well! His frittata was his "speciality" and I was always happy when he would say, in his broad Irish brogue, "Would you like 'a nice little frittata' for dinner tonight"? I was delighted to agree....
POTATO & CHEESE FRITTATA Serves 3-4
3 TB butter or substitute
1/2 cup finely diced ham (vegetarians can just omit ham)
3 spring onions, finely chopped
4 firm boiled potatoes, peeled and cubed
2 TB finely chopped Italian parsley
1/2 cup tasty cheese, grated
salt & pepper
4 large free-range eggs
1/3 cup milk
Heat the butter in a non-stick pan and saute the ham and spring onions for a couple of minutes. Add the potatoes and cook for another 4-5 minutes, turning them several times.
Beat the eggs, add the milk, 2 TB parsley, most of the cheese and salt and pepper. Gradually pour over the ingredients in the pan, ensuring it covers them evenly.
Cook over low heat until quite firm. Remove from heat, sprinkle on reserved cheese and place under a hot grill until firm and golden on top.
Cut into wedges and serve warm or cold with salad.
A glass of Yarra Valley white wine is a pleasant accompaniment, too!
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