or what to do with left over potatoes
(makes one 20cm frittata)
If your left-over potatoes are baked whole or in halves, cut them so that they are in about 1inch size dices.
Beat 8 eggs together with 1 cup of cream; one freshly grated nutmeg; one bunch of finely chopped chives; cup of mixed chopped fresh herbs (use whatever herbs you like according to what flavour you want – I like a combination of continental parsley, basil and mint – but you can use thyme, sage, chervil, coriander or anything else you have in your fridge or garden); 1 cup grated cheese (once again use whatever odds and ends you have in the fridge – three different types together are fine); salt and freshly ground black pepper. Toss through the chopped potatoes and pour mix into greased and lined spring-form tin. Bake in a moderate oven for about 1 hour or until mixture is set and firm to the touch. I find this frittata is best eaten at room temperature, and so once out of the oven, let it rest for about 1 hour before cutting. It is also wonderful cold the next day with some rocket leaves and a spicy tomato relish.
Serving Suggestions.
At the point before you pour the mix into the greased pan, you may also add other vegetables for added or diverse flavour. E.g.: sauted sliced leeks; chooped roma tomatoes that you have salted and allowed to drain for _ hour to remove excess water; chopped pitted olives; salted baby capers; sauteed english spinach; or any left over vegies from the day before.
Spanish omelette is a great picnic food – serve with chutney or pesto crusty rolls. Or simply slice and eat. It is also yummy on an antipasto tray or as a side dish to char-grilled fish or meat.