Roasted Vegetable Frittata
A frittata is a rustic omelette and this one is definitely speciality ‘de la maison’ because you can
vary the ingredients, but the basic method stands. Left-over roasted veg – potatoes, pumpkin,
onion, beetroot, butternut squash – are very good to use, so if you’re going to roast some
vegetables, make extra with the idea of making frittata the following day. It’s also a great way to
use up the culo, or ends, of ham, salami and cheese.
The trick to cooking a good frittata is just a question of timing. Do the things that take the
longest first. The aim is to have everything just cooked properly as the eggs set. As this is a
homely dish, don’t spend time finely slicing the onion or making sure the pieces of ham are all
the same size and shape. Indeed, the unevenness will contribute to the final texture and flavour,
with some pieces being crisp and others not. Serves 4
Ingredients:
vegetable oil
2 large potatoes and the same weight of pumpkin,
or left-over roasted vegetables, cut into bite-
sized pieces
1 onion, roughly chopped
100 g ham, salami, mortadella or speck, cut up
8 eggs
a dash of milk or cream
fresh tarragon
a knob of butter
2 cloves of garlic, roughly chopped
a cupful of peas
cheese (Provolone, Cheddar, Toma, Fontina) in the
quantity you like, cut into cubes
salt and freshly ground black pepper
Put a good splash of vegetable oil in a pan and, if you are using left-over roasted veg,
throw them in to sizzle, along with the onion and ham or salami. If you are not using left-overs,
cook the potatoes a little first then add the pumpkin, as it will take less time to cook. You’ll need
to season the potatoes and pumpkin – left-over vegetables may not need any.
Fry on a medium heat to get some golden edges on the vegetables and salami and
caramelize the onions a touch, which will give the dish a lovely colour and super flavour, but
keep tossing the ingredients around to prevent them burning.
While the vegetables are cooking (about 4–6 minutes), break the eggs into a jug and add a
good dash of milk or cream, tarragon (to taste) and the butter in little pieces.
Add the garlic and the peas to the pan and cook for a minute before adding the egg mixture,
which you should season just before pouring into the pan, otherwise it will go runny. Spread the
pieces of cheese evenly so that everyone will get some. Don’t grate the cheese – it’s a frittata
not an omelette, and each mouthful should be different: one cheesy, the next beautiful roasted
potato, the next caramelized onion, etc.
Keep the heat at medium and cover with a good lid that will trap the heat and set the top
while keeping it moist and melting the cheese. Don’t turn the heat down low and cook it for ages or it will go rubbery, and don’t try to cook it quickly over a very high heat as the bottom will
burn and the top will still be runny.
That’s it – when it’s just set on top, bring the pan to the table (protected with a heat-
resistant mat or covering). If you like, you can brown the top by putting it under a hot grill for a minute before serving but make sure your pan is grill-proof and the handle won’t melt.
To serve, make sure there are a couple of essentials on the table: rustic bread cut into
wedges and butter pieces. Don’t use packaged bread – what a waste of a good frittata. It would
be like wearing a Zegna or Armani suit with really cheap trainers. Don’t serve tea with it unless
you live in a transport café. A light white wine is perfect.
*taken from the book ‘From Seed to plate’ by Paolo Arrigo, published by Simon and Schuster