Serves 4 – and you can easily serve more by adding 2 eggs per person – the other ingredients will just be a little more dispersed!
2 tbsp Olive Oil
1 medium red onion, finely chopped
75g or so of leeks – which is approx. 2 leeks, thinly sliced.
2 garlic cloves, finely chopped
8 medium eggs
Approx 150g sweet potatoes – (if organic, no need to peel) sliced into thick (£1 coin) rounds and then halved into half moon shapes. Lightly boil in advance until tender and then leave to cool.
100 g of green beans, (a good handful) – lightly steamed and left to cool
1 tin of tuna or some mackerel or sardines
50g or so of olives – more if you fancy – your choice of colour (vary it each time?) just make sure they have no stones in!
Cheese for topping if you fancy it – I try to use unpasteurised – Manchego is a good one or Parmesan?
Pre-heat the grill
I cook the potatoes in advance – either as soon as we get home from school, or during the day if I am around and I remember.
Take an approx. 24-25cms diameter frying pan that can go into the oven (ie no plastic handle). So long as you can get the pan under the grill, it isn’t necessary to be able to shut the door.
Heat the oil and add the onion, leeks and garlic and cook very gently until soft and translucent.
At the same time, trim the beans and steam them until they are just cooked.
Once the leek/onion/garlic mix is soft, place the potatoes in the pan in single layer and leave to cook a little.
Beat the eggs in a bowl and season. I normally add a little milk, but not too much – a good glug!
Cut the green beans in any way you fancy or even leave them whole!
Sprinkle the tuna, olives and green beans into the pan – distribute evenly around the pan.
Pour the egg mixture into the frying pan and wiggle the pan until it is all evenly distributed.
Return pan to the hob on a gentle heat so that the frittata cooks gently from the bottom upwards. Do not stir unless you want some sort of scrambled egg.
After about 5 minutes the bottom of the frittata should be set (you can check this by just sliding a fish slice round the edge of the pan and under the base).
The top will still be raw.
Pop the pan under the grill for 5 minutes or so until the top is only just firm.
If you are putting cheese on, pop the cheese on the top at this stage and then return the pan to the grill to melt the cheese.
Don’t forget that the pan handle may be very hot from being under the grill when you come to serve.
Serve with a crispy salad – endive maybe, with a splash of olive oil and balsamic vinegar.