This frittata is inspired by the much-loved Spanish tortilla, and is perfect for making ahead of time so it can be enjoyed on the go – here’s how to make it according to Jamie Oliver
Eggs are a versatile ingredient that can be used in a variety of dishes, including this hearty frittata.
The recipe was shared by Jamie Oliver in his book “5 Ingredients Mediterranean”, where he said: “Inspired by the much-loved Spanish tortilla, this hybrid tortilla frittata is a beautiful gift for any home, and once you’ve mastered this method, try swapping in peas, artichokes or mushrooms.”
The flavour combinations for this five-ingredient meal are limitless – but Jamie favours a mix of roasted pepper, tender onion and potato, along with golden eggs and watercress.
These soft vegetables allow for quick cooking, with the entire dish taking just an hour from start to finish to serve up to six people. Plus, it’s tasty both hot and cold, making it perfect for on-the-go eating.
Ingredients
- One onion
- 1kg potatoes
- Five large free-range eggs
- Half of a 460g jar of roasted red peppers
- 80g watercress
Method
Start by peeling and very finely slicing the onion and potatoes, then toss them together in a bowl. Pour around 1cm of olive oil into a 24cm non-stick ovenproof frying pan on medium heat, then after one minute, add the potato and onion mix.
Jamie cautioned against seasoning anything at this stage as it will draw the moisture out of the potatoes, so instead, allow to fry gently for 25 minutes, stirring occasionally. When cooked, the vegetables should be tender but mostly without colour, reports the Express.
Next, drain the potatoes and onions and leave them to cool slightly, then beat the eggs in a bowl, add the cooked potato and onion, then gently fold together and leave for five minutes.
At this stage, watch as the potato begins to soak up the egg, creating little bubbles amongst the spuds and onion. The adventure continues as you drain the peppers, finely chop them, and gently mix them into the eggy concoction with a dash of sea salt and a sprinkle of black pepper for that chef’s kiss of flavour.
Don’t forget to preheat your oven to a toasty 160C/325F/gas 3. With a quick wipe of the pan and a generous pour of oil, set it on a low flame, then introduce your egg mixture to the pan, ensuring an even spread.
Give it a calm five minutes before letting it bake away in the heat of the oven for just 10 minutes. Time ticks by, and once freed from the oven, allow it to come down from its sizzle in the pan for another five, then free the edges with a knife’s gentle persuasion.
Jamie Oliver advises: “Quickly and confidently turn it out, using a plate or flat lid that’s bigger than the pan, and serve sprinkled with a little salt and a pinch of watercress. Delicious hot or cold.”
