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RECIPE: The Cheats Frittata

 Frittata - but the Cheat’s way!



The fast, simple, and tasty breakfast take on the Spanish staple that I’m sure I’ll get comments about - but this one is definitely something to have in your Back Pocket, especially of comfy PJ’s, after a lot of fun the night before. Serve it with slowly stewed baked beans* for the ultimate brunch! 


*mana of the gods, I’ll take no argument here…



Cheat’s Frittata:

(Feeds 2-3 in need of Brunch)


Ingredients: 


4-5x high quality large, British Free-Range Hens eggs, (be nice to the chickens)

 (try it with other eggs and let me know!)

~50-70ml Milk (or unsweetened Non-Dairy alternative)

Glug of olive oil ( ~ 1tbsp)

Salt and Pepper (to taste)

2tsp Paprika, 1tsp Oregano  

4x frozen (or defrosted) ‘Hash Browns’*

6x rashers, good quality Back Bacon (you can use Streaky/American, but it will be greasier)

Good handful (~20g) of grated Mature Cheddar Cheese

2x spring onions (sliced, white and greens - as you like)


1x400g Baked Beans (optional - to serve - go’wan!)



Equipment:


  • 1x medium non-stick frying pan (ideally with a detachable handle!)

    • Cooking foil (to wrap your pan handle, if it doesn’t come off)

  • Grill (no, not a BBQ, definitely not a 'broiler', the thing at the top of your oven that cooks with direct heat) - pre-heat on high.

  • 1x large measuring jug, or mixing bowl

  • 1x Baboon whisk**, or fork

  • 1x Rubber Spatula

  • Knife/scissors 


Method:



  • Add your frozen Hash Browns* to a dry non-stick frying pan and put on a gentle heat (6/10) - you’re not trying to cook them here, just defrost. 

    • As soon as they can be broken up with a spatula, add the oil and turn the heat up to 7/10 while you prepare the eggs 

  • Carefully break 4 eggs into the bowl/jug  (fish out any bits of shell, it’s the morning, be honest…)

  • Add salt/pepper, paprika and herbs, and all the (not-)milk to the bowl/jug, Whisk it like it owes you money

  • De-fat, and cut your bacon into 2cm strips (or how you like it), Add to the pan and fry for ~2 minuets 

  • Once your now-chopped-hash browns and bacon are just starting to get colour, pour over the egg mix.

  • Quick as you can, gently mix it up - you can skip this, but it helps make the frittata more even.

  • Turn the heat up to 8/10 and fry for 2-4 minutes, just enough time to grate some cheese…

  • …and sprinkle it evenly over the top of the frittata, along with the chopped spring onions

  • Now… Transfer your Frittata to under the grill, placing it high in the oven but not so close it burns - if you have a fancy pan with a detectable handle, this is exactly what those things were made for! If not, wrap your pan handle in foil (even if it’s not plastic) because it will get HOT !

  • Grill for 2-4 minutes, keep an eye on it! - the top should be golden-brown.

  • Return to the hob if you think the base needs a little more love, but if it’s spongy-but-solid it’s likely done


Slice into quarters, drop briefly onto kitchen (paper) towel to remove any unwanted oil. Serve to hungry non-morning people!


Try adding chopped bell peppers and chilly to this, and swap out the bacon for Chorizo, with a whack of garlic - and this becomes a little bit like a proper savoury Spanish Tortilla/Frittata



*‘Hash Browns’  - Like these. Partially cooked and frozen chopped potato and onion. Hey! We did say it’s a Cheat’s Frittata. 


You should totally peel your own onions and potatoes, grate them on a box grater into an old tea-towel, squeeze the ever-living heck out of the result, to get rid of ALL the starchy water (or they won’t fry), and then fry them up. They will taste much better, and take ages to do. Trust me. I love to try new breakfast things, but just save yourself a whole heap load of time and buy good quality pre-made ones.


**Balloon wisk… it’s a running gag I can’t let go in my kitchen, as a child I imagined it was the type of whisk monkeys used. 
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Location: London, UK

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