( OH YUM )
PHOODIE ’ S PHRITTATA , WITH SMOKED SALMON , PEA AND POTATO
Food blogger Phoodie shares her delicious take on a traditional frittata .
Although there are a few steps to this recipe , they ’ re all really simple , meaning anybody can make this dish successfully ! The one danger with this is however , is over cooking it , and thus making a dry frittata . So make sure you and the frittata ‘ stay as one ’ throughout the process . Don ’ t take your eyes off it , love it a little bit more than you might another recipe , and pay attention to the finer details !
Serves : 6 to 8
What you ’ ll need
8 new potatoes 250g extra large penne pasta , or similar 200g peas
10 spring onions , finely chopped 1 large clove garlic , crushed
50g butter 3 to 4 tablespoons olive oil
2 tablespoons dill , finely chopped 2 teaspoons salt
1 teaspoon pepper
8 large eggs 2 tablespoons cream ( optional ) Lemon zest , from half a lemon
200g smoked salmon , thinly sliced 1 cup grated tasty cheese
Note : To make this dish you will need a large , deep pan ( approx 30cm diameter ) that can transfer from stove top to oven . This frittata serves 6 to 8 people , depending on how large you cut the pieces !
YOU CAN CONTACT PHOODIE VIA : Web : phoodie . com . au Facebook : phoodieblog Twitter : @ phoodietweets Instagram : @ phoodiegram
How to make them :
1 . Set the oven to ‘ grill ’ and preheat to 180 º C .
2 . Boil new potatoes , making sure not to overcook . Firm but not floury is the goal ! Once done , remove from hot water and place in a bowl of cold water to stop the cooking process . Once cooled , remove skin and slice into 1cm thick slices . set aside .
3 . Cook pasta ( again , avoid over cooking – keep an eye on it !) and once done , set aside . 4 . Boil peas , then set aside . 5 . In a fry pan , fry off your spring onions and garlic in three tablespoons of the olive oil . Do this on a medium heat as you don ’ t want to colour the onions / burn anything ; the goal is to just soften them . After a few minutes , add in the butter and fry off for a further three or so minutes .
6 . Toss the cooked / drained pasta thoroughly through this onion / garlic mixture and set aside .
7 . In a large bowl , crack the eggs . Add the salt , pepper , lemon zest and cream and whisk thoroughly . Add cream if you wish ( if you leave it out , it won ’ t make any difference to the taste ).
8 . Add smoked salmon to the egg mixture and stir through . Then add all other ingredients , ( except the cheese ), mixing through gently but thoroughly ( i . e you want an even distribution ).
9 . Place the deep pan on a medium heat , add a tablespoon of olive oil to the base of the pan , and then add the mixture on top .
10 . Flatten it out and cook on medium for around seven minutes or until the egg is set on the sides but still quite runny in the middle . After this time , add the grated cheese evenly to the top and transfer to the preheated oven ( grill setting ) for a further seven or so minutes . You want the egg to have firmed up and the melted cheese to had gained good colour before you remove . WARNING ! WARNING ! WARNING ! If you cook it too long on either the stove top or in the oven it WILL become dry ! In my opinion , it is always better to serve this one under rather than over cooked .
11 . Annnnnnnd you ’ re done ! Allow to cool before slicing . It ’ s delicious served warm or cold and is great for lunch the next day . Serve with lemon wedges and rocket salad ( dressed in balsamic vinegar and olive oil ).
20 OH ! MAGAZINE ( APRIL 2017 )