For base mixture
12 medium new potatoes 1 tbsp unsalted butter
1 tbsp olive oil, plus extra 6 eggs
250g mature Cheddar, grated
Flaked sea salt and freshly ground black pepper
For beetroot, spinach and halloumi
2 cooked beetroot, cubed
1 large handful of baby spinach
125g halloumi, grated
1 tbsp olive oil
We make frittata every day at the Pear Café and it always sells out. There are so many things that make frittata great. It’s happy left out of the fridge for a couple of hours, so it’s perfect for picnics or packed lunches. It’s cheap and easy to make. You can add almost anything – it’s a great way to use up leftovers, and you can play around with the basic recipe to your own tastes. I’ve included four variations here, but look on Instagram under pearcafefrittata for loads more inspiration. It’s the perfect recipe for reducing food waste as it is endlessly adaptable. A perfect place to use up leftovers!
To make the base mixture, fill a pan with water and add the potatoes. Bring to the boil and cook for 15 minutes over a medium heat until tender. Drain and allow to cool. Slice into thick discs.
Heat the butter and oil in a 25cm non-stick frying pan. Fry the potatoes for 10–15 minutes, until golden brown on both sides. Allow to cool.
Break the eggs into a large jug and whisk well. Add 3 tablespoons water to the eggs, along with a large pinch of salt and a good few turns of black pepper. Whisk well and stir in the cheese.
Add the fried potatoes to the jug and stir well. The frittata base mixture is finished. Continue, following the instructions for any of the variations.
To cook the frittata, preheat the grill and heat a splash of olive oil in the frying pan used to fry your potatoes.
When hot, pour in the egg mixture. Using a heatproof rubber spatula, gently drag the edges towards the centre, tipping the pan and letting the liquid eggs flow into the gap you have created. This helps the whole thing set, rather than just the bottom of the frittata. Continue doing this for 5 minutes, until almost set and the top is still liquid.
Place the pan under the grill (making sure the handle is not under the grill if it is plastic) and grill until golden. Remove and set aside to cool in the pan for 5 minutes.
Slide the frittata out gently onto a chopping board and set aside for 5 more minutes. To serve, slice into eight pieces. This is very good warm or cold.
For beetroot, spinach and halloumi, add the cooked beetroot cubes, spinach and two-thirds of the halloumi to the whisked eggs, and stir well. Sprinkle the surface of the fritatta with the remaining halloumi before grilling.
The Pear Cafe