Potato and Pea Frittata (4-6)

An easy supper from Nigella Lawson which i like to accompany with some mango chutney and a green salad.

Potato and Pea Frittata (4-6)
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Potato and Pea Frittata (4-6)
Print Recipe
  1. Bring the diced potatoes to the boil in salted water and boil briskly for 5 minutes then drain, Put the frozen peas into a bowl, pour over some boiling water and leave until you are ready to add them to the frittata. If you are using fresh peas cook them along with the potatoes.
  2. Preheat the grill, then heat the oil in a non stick frying pan about 25 cm in diameter. Fry the onion until it begins to soften, then add the drained potatoes and cook for about 10 minutes until cooked, but dont let it burn or turn too brown.
  3. Add the drained peas for the last couple of minutes of cooking, then transfer this mixture to a large bowl and let it cool slightly.
  4. Break the eggs into the bowl and beat to mix. Season with salt, pepper and add the parmesan.
  5. Put your frying pan back on to the heat- it should be nice and oily. Pour the egg mixture into the frying pan and cook over a medium heat for about 8 minuted, or until the frittata is more or less set, save for a still gooey top.
  6. Put the pan under the grill until the top is golden and just set, and beginning to puff up slightly. Ease around the edges of the pan with a spatula to loosen. Place a large flat plate on top of the pan and tip the frittata onto the plate.
  7. Leave to cool- i like it at room temperature but you can serve warm if preferred. Cut into wedges to serve.
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