Frittata recipe a la Pink Oboe

This was a favourite when Pewter, Pink Oboe and the mighty Ron Moore lived in Sheffield as students. It is still a favourite of mine now.

Ingredients:

• Three or four medium potatoes
• Two medium onions
• Three or four smoked bacon rashers/cooked ham
• 50 gms of mushrooms
• A deseeded red pepper
• Handful of peas/and or maize
• Six eggs
• Sprig of parsley
• Pepper and salt

Instructions:

Peel and chop three or four medium potatoes into small cubes. Place in salted boiling water and parboil for about ten minutes. Drain.

Then, as with all good recipes, gently fry in a flat frying pan (I use a cast iron one but any flat relatively shallow pan will do) three or four chopped or smashed garlic cloves and two chopped medium onions in olive oil until softened but not turning gold. In the meantime, cut up three or four rashers of smoked bacon, or chop some ham. Either or both will do nicely. Chop about 50 grams of mushrooms Add both to the pan and cook until done.

In another pan or in a bowl in the microwave, cook a handful of peas, and/or maize. Drain when cooked.

If you have a red pepper, chop and again have to hand. You need a little colour.

Chop some parsley and have to hand.

Beat about six eggs in a bowl with a little milk, and also have to hand: season with salt and pepper.

When, the onion, bacon and mushroom mixture is cooked, hurl in the chopped parboiled potatoes and cook for a further couple of minutes. Add the peas, maize, red pepper to the pan and stir. Add the parsley to the whisked eggs and then add to the mixture. Stir.

Cook over low heat for about five minutes until the mixture starts to congeal. Then transfer to a pre-heated grill. Keep turning the pan back and forth to cook the top of the frittata evenly.

Serve in portions. Enjoy!