Thursday, 21 April 2011

Potato, Feta and Rosemary Frittata

Last night we popped over to Teri-aki with some friends; it's almost our default restaurant in Cambridge, with a nice range of sushi, sides and big noodle plates when you have an appetite. It once had a sister restaurant called Aki-teri, which served more Korean-style dishes including my favourite dolsot bibimbap. Unfortunately the owners converted it into a bar, which I think is a shame. On the plus side I can get my kimchi fix at Little Seoul.

Tonight we needed to pack for a five-day Easter weekend seeing my family in Edinburgh, so as usual there were a few things to use up before we departed. A couple of potatoes, yet more cheese from the SO's dairy-based shopping spree, some sad carrots and spring onions from the bottom of the fridge, juice that would certainly ferment if we left it, and of course somehow we'd accumulated two dozen eggs. So I thought for a bit, browsed the internet, thought some more, popped out and filched some rosemary from a neighbour's front garden (well, it overhangs the pavement!) and created this! Serves four - preferably outdoors with a glass of white wine.


  • 2 large or 3 medium new potatoes
  • 3 fat sprigs of rosemary
  • a bunch of spring onions
  • 200g feta cheese
  • 8 eggs

Scrub the potatoes, then cut into large even chunks, and simmer for 15 minutes until tender but not falling apart. Run under cold water until cool, then slice into half-cm-thick slices. If some parts are overcooked and show signs of falling apart, just slice them a bit thicker. In a heavy based stainless-steel pan that is safe under a grill, fry the potatoes in hot olive oil for 3-4 minutes on each side, until golden brown and crisp-edged. These don't need to be perfect, like sautéed potatoes; it's fine if they break up a little or aren't perfectly evenly toasted. It's still a good idea not to crowd the pan; I found I needed to cook them in two batches. Remove to a plate when they're done, turn the heat off, and add a little more oil to the pan if it has all been absorbed.

Cut or break the feta cheese into small pieces. Strip and finely chop the rosemary leaves, and roughly chop the spring onions, separating the layers so they're not in big pieces. Fry the spring onions and rosemary in the pan you used for the potatoes, tossing about for a couple of minutes so they become green and fragrant. Crumble in the feta and return the potatoes to the pan; combine gently until the components are mixed but not broken up.

Break the eggs into a large bowl and use a fork to break the yolks and combine them somewhat with the whites. Season well with black pepper; you won't need salt if your feta is fairly salty, as it usually is. Pour the egg mixture into the warm pan over the other ingredients and resist the urge to stir or flatten it out. Turn the heat back on to a low setting, and cook for 15 minutes, until it's only the top that is still runny. Preheat your grill to a moderately high setting, then move the pan under it and grill for 3-4 minutes, until puffed and golden. Allow to rest for a minute or two before serving.

We ate this tonight with a side of sliced carrots cooked in orange juice (use just enough to cover and simmer with a tsp of tarragon for 15 minutes), and a few stalks of chard cooked in their own juices for a couple of minutes, seasoned with toasted caraway seeds and lemon juice. All the better for being eaten outside in the garden. And the leftovers will keep us going during the long drive tomorrow.

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