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Pea and Potato Frittata - a simple frittata recipe
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Pea and Potato Frittata

A really simple recipe for pea and potato frittata Pea and Potato Frittata. First in a series on thinlyspread.co.uk showcasing the very simplest vegetarian and vegan recipes for students/those new to vegetarian food/people looking to reduce their meat intake/or just because you want to eat something quick and tasty!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 1
Author Chris Mosler @thinlyspread

Ingredients

  • 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

Instructions

  • 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!