Friday, 9 July 2010

For Goodness Sake...

Making this for supper always reminds me of that old advert for British Lion eggs, where the guy is listening to his flatmates debate what they could make for supper with the paltry contents of their fridge and he exclaims, in a really broad west of Scotland accent, "for goodness sake, you could have a courgette frittata".  Don't mind if I do, actually...

I've mentioned my other half's liking for attempting to 'do' accents before.  He found (and still finds) it hilarious the way the chap says "for goodness sake", and apes him, even now, at every opportunity which presents itself. He is also currently rather keen on the accents of the Big Brother narrator and the guy from the Co-Operative adverts who says "Haalf- Priiiice".  So this, dear readers, is the soundtrack of my life...

Potato and Courgette Frittata

You need, really, to use a frying pan with a heat-proof handle for this recipe so that you can put it under the grill safely.

olive oil
2 large courgettes, sliced
1 tsp mustard seeds
1 onion, sliced
2 cloves garlic, minced
about 300g leftover cooked potatoes, sliced
8 eggs

Lay the sliced courgettes on a baking tray with just a spritz of oil.  Roast for 15 minutes, turning the slices over once.  Meanwhile, soften the oil in a good slick of olive oil, adding the mustard seeds and garlic.  When the onion is soft, add the potatoes to the pan, followed by the courgettes.  Beat the eggs with some ground pepper, then pour the eggs into the pan.  Preheat the grill to a medium heat and let the frittata sit, without stirring or fiddling with it, on a medium hob for 10 minutes. Turn the pan occasionally if, like mine, your hob has some spots hotter than others.  When the frittata is set around the edges and almost on top, stick the pan under the grill to cook the top.  This will take barely a couple of minutes.  You could, I suppose, turn it out onto a plate or a board to serve it, but that strikes me as too much hassle, having the potential for disaster as it does, so I just leave it in the pan.  In any case, let it cool slightly before slicing or serving it as this does improve it.   Cut into wedges and serve with a leafy salad.

Cath xx

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