courgette, potato and mint frittata
i bought the recent issue of bbc's goodfood magazine after ages. i was flipping through the magazine on my way home on the tube. an usual fritta recipe intrigued me and i wanted to try it immediately. i didn't believe that mint and potato and zucchini (or courgette as they are called here) would make a good combination. i stopped off at m&s food on high street ken and picked up the veggies and some fresh eggs so i could make the frittata for dinner.
2 medium potatoes
1 tbsp olive oil
1 medium courgette, sliced
handful mint leaces, roughly chopped
110g/4 oz cheddar
1. boil the potatoes for 6 mins or until just cooked, then drain and set aside. heat the oil in a large, deep, ovenproof frying pan and fry the courgettes for 4-5 min until golden. tip in the potatoes and fry for 1 min with the courgettes.
2. in a bowl, beat together the eggs and mint, then season. pour into the frying pan and stir briefly. cook for 5 mins over low heat. crumble over the cheese and finish under a hot grill for 5 mins, until the eggs are just set and the cheese is browned. cut into wedges and serve.
i was amazed at how perfectly the recipe worked. i loved the freshness of the mint, the crispiness of the zuchinnis and the softness of the potatoes. perfect for a simple dinner or brunch with other goodies.