Frittata (Guest post from @QuantumLeapsCK)

The Pie Patch is excited to bring you another guest post from @QuantumLeapsCK. Give him a follow on Twitter! This recipe fits in perfectly with this week’s Lucy’s List, which features a smoky sausage frittata. It’s easily adaptable so you can use up any leftovers or bits and bobs lurking in the fridge.


Very few things can be simultaneously healthy, thrifty and downright tasty, but the humble un-flipped omelette that is a frittata is very much in that category.

This also very much falls into the realms of a technique rather than a recipe, but that’s just code for having fun experimenting using up leftovers!

In essence, a frittata is just a pastry-less quiche, so if you can imagine a quiche, you can imagine a frittata, only healthier without the base and a lot less faffy to make!

In order to pass on this technique, I am going to describe how I make the most quintessential frittata – the Tortilla Espanola (which is deceptively translated as “Spanish omelette”). If there’s any Spaniards reading this, I apologise in advance for the subtle changes I have made to the classic recipe.

Makes 1 tortilla, serves 2 as a starter, or 6 as a canapé.


  • 1 medium-large onion, diced
  • 1 large potato, peeled and diced into evenly sized cubes (around 250g in total)
  • 2 tbsp olive oil
  • 2 tsp concentrated vegetable stock
  • Good pinch mixed herbs
  • 3 large eggs, well beaten (this helps get in air which makes it fluffier)
  • 2 garlic cloves, finely chopped
  • Rock salt, to garnish
  • Coriander leaf, or parsley to garnish

In an omelette pan (circa 20 cm/8 in diameter and non-stick), add the oil, onion, potato and garlic and leave it to stew, covered, over a low to moderate heat for around 20 minutes, until the potatoes are soft but still retain their shape.


Beat three eggs well in a bowl and add the vegetable stock.

Increase the heat on the hob and pre-heat the grill. Tip the onions and potatoes into the egg bowl, mix and return to the pan – this is important to ensure you have an eggy base.


Once the omelette starts to set; it will start at the edges, once you have a set edge acting like a bowl containing raw egg mix, place it under the grill until the top is well

Cover the pan with a plate, and invert so the omelette comes out. Slide it back into the pan and return to the hob to ensure it is all set. Invert onto a plate again.

Sprinkle with rock salt (not ground) and parsley or coriander leaf and serve just warm.

It’s a matter of taste how well cooked and browned you want it; I like it quite browned and well cooked through, others may prefer it less so.


The completed dish will keep for a day or so and makes a great picnic or lunch box item, canapés on cocktail sticks or a tapas dish.

Once you’ve mastered the technique, substitute the potato and onion for anything that takes your fancy; spinach and goat’s chese? Add some chorizo for a smoky variant on the traditional Spanish omelette, instead of steak and eggs or steak and fries consider steak and a piece of a mushroom frittata!

Courgette, pepper and tomato for a ratatouille inspired frittata could work, as would pesto, smoked salmon, bacon, potatoes and reblochon for a tartiflette inspired version – as I say, if you can imagine it, it’ll work – just fill the omelette pan leaving enough space for 3 eggs and away you go!

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