By: Matthew Bates
Meal Type: Lunch
Cook time: 40 Minutes
A delicious frittata makes a lovely light lunch or supper and can be made with any combination of ingredients. It is the perfect vehicle for leftover vegetables and the flavour combinations are as endless as your imagination. You'll need an ovenproof frying pan, we stock the worlds best pan (really!) here!
Cook the frittata in the roasting oven – start with the pan on the floor to cook the bottom and then move to the top to set the top and grill to bronzed perfection!
- First cook the potatoes. Place in an ovenproof saucepan of cold water. Bring to boil on boiling plate and cook for 3-4 minutes. Drain all the water, replace the lid and move to the floor of the simmering oven to steam for 15-20 minutes, or until just tender.
- Slice the potatoes into bitesize chunks. Lightly whisk the eggs together with a fork and season with a little salt and pepper.
- Heat the butter and oil in an ovenproof pan on the simmering plate or the floor of the roasting oven. Once the butter is foaming, with the pan on the simmering plate, add the potatoes and, using a spatula, arrange over the base of the pan. Pour on the eggs, swifly followed by the ham, peas and chives. Mix slightly to ensure even distribution of ingredients!
- Move the pan to the floor of the roasting oven and cook for 4-5 minutes or until the sides and base of the frittata are cooked – the top will still be quite runny.
- Sprinkle the top of the frittata with cheese and return to the roasting oven, sitting the pan on a grid shelf as close to the top as possible (2nd or 3rd runners).
- ‘Grill’ the top of the frittata at the top of the oven for 4-5 minutes until the egg is set, cheese melted and golden on top.
- Remove from oven and serve warm with a green salad.
Tips for use with Aga range cookers...
- All root vegetables can be cooked in the simmering oven. Always start by bringing to the boil on the boiling plate and cooking for a few minutes before draining the pan, replacing the lid and placing on the floor of the simmering oven. The vegetables will steam here, taking just a little longer than they would if you continued to boil or steam on the top. This method preserves heat in the ovens as hotplate lids remain down and frees the cook up to do other things!
- Pre-heating pans on the floor of the roasting oven means you can keep hotplate lids down as much as possible. Even if you have a newer model of Aga, you can save turning the hotplates on by cooking this entire dish in the roasting oven. The floor of the roasting oven acts as a third hotplate and the top of the oven acts as a grill.
- Salmon, spring onion and pea
- Courgette, dill and feta
- Roasted red peppers, courgettes and red onion
- Bacon, leek and Cheddar
- Asparagus and new potato