This week’s easy vegetarian recipe is a really simple pea and potato frittata – a frittata is, basically, a fat omelette filled with vegetables. You don’t flip it as you would an omelette, instead cooking the base on the hob and then finishing the top off under the grill. If you’re unsure what any of the cookery terms mean, they are all explained at the bottom of this post! And, if you’re still not sure, ask – either in a comment or over on social media – unless you are one of my own children when you could call your mother (or Facebook message as usual)!
Pea and Potato Frittata – Easy Vegetarian Food for You!
- This is a nice filling meal for one on its own or you could halve it, keep one half in the fridge and have it cold for lunch tomorrow – 2 meals for the price and effort of one!
- You can use the basic recipe and jazz it up a bit, put a teaspoonful of dried herbs into the egg mixture, put some grated cheese on top of it, add broccoli instead of peas, bung in some freshly chopped tomatoes
- If 3 eggs is too much for you, add two instead, it will just be a bit thinner!
- If you put a lid on your saucepan it will come to the boil much faster, saving energy and money!
- Frittata are a really good thing to make with leftover veg – if you have cooked potatoes already hanging about in your fridge you can make this dish even faster! (Thanks to Maison Cupcake for that one!)
A Glossary of Cookery Terms Used in Recipes
Recipes can be daunting if you don’t know what all the terms mean so here’s an explanation of one or two to help you on your way. I’m going to put the whole lot together on one page as this series develops.
What is a clove of garlic?
A clove of garlic is one segment of the whole bulb. The word clove comes from the word cleave which means to sever something along a natural line – so that makes sense, doesn’t it?!
What does ‘frying’ mean?
Frying is cooking food in oil. Shallow frying uses very little oil and is usually done in a shallow frying pan. Deep fat frying uses lots of oil in a saucepan large and deep enough to be able to submerge the food under the oil – like they do at chip shops.
Why are measurements given in cups?
In my experience it is rare to have a set of measuring scales in student accommodation. A set of measuring cups is a really useful thing to have, they are usually marked with liquid quantities and you can check on line how many grams of dry food weight there are in a cup, half a cup etc meaning that you don’t give yourself too little (calamity!) or too much (not so bad but can be wasteful)
Pea and Potato Frittata
- 2 medium potatoes about 200g
- 3 spring onions
- 1 clove of garlic
- 1/2 cup 50g frozen peas
- 3 medium free range eggs
- salt and pepper
- 1 tbsp olive oil
You will also need
- A sharp knife
- A chopping board
- A saucepan
- A nonstick frying pan
- A whisk or fork
- A jug/bowl/large mug
- Bring a saucepan half full of water to the boil (you need enough water to cover your potatoes)
- While you’re waiting:
- Wash the potatoes and cut into bite sized chunks
- Chop the root end off the spring onions (the hairy end), peel off one of the outside layers and then slice each onion into little slices widthways
- Peel the papery outer layer off the garlic and chop the inside bit into tiny pieces
- Crack the eggs into a jug, bowl or large mug, whisk them with a fork until well combined and frothy, add salt and pepper
- Get Cooking!
- Boil the potatoes in the saucepan for about 10 minutes – poke them with a fork to see if they are done – drain them well.
- Put a little more water into the now empty saucepan, bring to the boil, add the peas and cook for 2 minutes
- Drain the peas
- Turn your grill on
- Heat the olive oil gently in your non stick frying pan, on your hob, over a medium heat
- Add your cooked potatoes and allow them to sizzle away for a few minutes, stirring them occasionally, until beginning to brown and smelling like chips
- Add the spring onions, peas and garlic and fry gently for one more minute
- Pour in the whisked eggs, reduce the heat to low and cook until the base is brown (use a spatula or the tip of a knife to have a look underneath). The top will be setting around the edges but still be a bit wobbly in the middle
- Pop the pan under the grill (unless your pan has a heat proof handle leave the handle sticking out, no one wants melted plastic in their food) and grill until the top is set and beginning to brown
- Serve with some salad on the side, maybe some bread and butter – a tin of baked beans goes very well!
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