Wednesday, 27 July 2016

EATS Challenge Number 1 - Potatoes, eggs and courgette

The first EATS challenge uses new potatoes (which are in abundance in the community garden at the moment, eggs (which my chooks are happily laying and also in abundance) and courgette (which are going mad in my greenhouse!). Simple but very tasty ingredients.

For me, these three ingredients are crying out to be put into a delicious fritatta (or Spanish tortilla). So what's a fritatta? Well basically it's like a cross between an omelette and a crustless quiche. A set egg dish with lots of added ingredients.

I conjured up this recipe after forgetting my lunch once at work and thinking that it would just be soup on the menu for me as I couldn't eat the bread from the local sandwich shop. As it turns out they were selling wedges of fritatta which was absolutely delicious alongside their homemade soup. After dissecting what was in the fritatta I thought "I could make that" and I did. I took a couple of attempts to get my recipe just right and I have a secret ingredient in mine (which I may just share with you).

As well as being gluten/wheat free it's also a perfect dish to have when veggie friends come for lunch.

Courgette Fritatta

Wheat Free Yes Gluten Free Yes
Makes 1 large fritatta to feed six

Basic fritatta mixture:
6 eggs whisked
Large splash double cream
Heaped teaspoon of pesto (my secret ingredient!)
Seasoning (pinch salt and pepper)

Added combinations which are yummy (feel free to mix and  match or make up your own)
Courgette and goats cheese
Mediterranean veg
Swiss chard or spinach
Peas or sweetcorn 
Chunks of ham or chorizo.


1. Cook the potatoes in their skins until just cooked. Leave to cool and then slice (you can slice then thinly however I like them a wee bit chunky).

2. Prepare the vegetables (in this case thinly sliced courgettes and onions). In a frying pan add a splash of olive oil and gently cook the vegetables until soft.

3. In a bowl mix together all the ingredients and season. If using cheese, mix through small chunks.
4. Add another splash of olive oil to the frying pan and put on a low heat. Gently add the mixture until evenly distributed in the pan. If desired, add more cheese to the top.

5. Cook on a very gentle heat. Every so often run a knife around the edge of the pan. 
6. Once the fritatta starts to bubble at the edges, put under a hot grill to cook/brown the top.
7. When ready turn out onto a plate. Add another plate on top and flip it over so the browned top is back at the top.

8. Cut into wedges and enjoy with a fresh salad.

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