I am going to start by promising you that this meal tastes 1000% better than it looks! All of the flavours and textures work so well together, it really doesn’t matter that it is a very-failed frittata. I had the idea for this flavour combination, and immediately set to it, using the same method for frittata I always use (which always works!!), but clearly I need to work out a new method for this meal to look as beautiful as it tastes. I don’t care though – I’m too busy being femininely thrilled by the pinkness of the whole ordeal to be disappointed by any other aspect of it’s appearance 🙂
You may not be convinced, but would you consider the fact that it may just not photograph well? Up close and personal it is actually expertly crafted and presented?
- 500g new potatoes, thickly sliced
- 8 large eggs
- 200g feta cheese, crumbled
- 4 vacuum-packed beetroot, ready to eat, roughly diced
- 4 spring onions, roughly chopped
- large handful of dill, chopped
- First, bring a pan of salted water to the boil, and cook the potatoes until tender (about 10 minutes).
- Meanwhile, beat the eggs in a large bowl. Season well, then add the feta, beetroot, spring onions and dill. Mix well.
- When the potatoes are done, drain then from the water with a sieve, then rinse under cold water to cool them down. Add to the egg mixture and stir in well to incorporate.
- Add enough oil to cover a large non-stick frying pan in a thin layer. Place over a medium-low heat, then add the egg mixture. *(see below!)
- Using a spatula, lift parts of the mixture as they start to cook and scramble the ingredients until the eggs are set to your liking (5-10 minutes). You are now ready to serve up!
*(Now, usually at this stage in the frittata-making process, I would shake the pan a little to encourage setting and even distribution of ingredients. Then I would poke round the sides with a spatula until I was able to lift underneath the obediently-setting frittata. This doesn’t work for me here, so I become impatient and, well, see step 5. I believe a method that would work would be to cook the frittata for about 10 minutes, and then put a plate on top of it, inverting the frittata onto it. Slide it back into the pan and cook for 5 minutes more to finish the underside).