As part of my intention to live more ethically this year, I am making a concerted effort to use up all the food we have. I have a short attention span when it comes to food, so I usually avoid leftovers as much as possible because I know I won't fancy the same thing again the next day, but there are always a few things floating about by the end of the week, however much I try to plan ahead and make sure we only buy as much as we need. So I'm trying to find some ways to use our leftovers that are more exciting and mean I'm a bit more motivated to use up everything in the fridge. Cue the frittata!
A frittata is the perfect way to use up any scraps of vegetables - either those that never made it into a meal in the first place, or leftovers from dishes in the week - and other bits and pieces that might be lurking in the fridge. For this one, I used some slices of chorizo from pizzas we'd made, half a block of feta which hadn't been used to top the harissa chicken we had the previous day, and some mushrooms, tomatoes, spinach and spring onions, on top of the onion and potato base that makes up any frittata. But really, each frittata can be unique depending on what you have on hand.
The size of your frying pan determines how big your frittata is, and therefore how many eggs, potatoes and onions you'll need. I made mine in a shallow casserole dish big enough to feed 4-5 people so I used three potatoes, one whole onion and ten eggs - but you can wing it based on the size of your own pan. Don't go too heavy on the potato or it'll become a bit stodgy, and you'll need enough eggs to cover the contents.
You'll need to thinly slice and par-boil your potatoes for around 5 minutes. Fry off your onion and any vegetables or ingredients that need longer for cooking (broccoli or chorizo for example) followed by any quicker cooking vegetables like mushrooms. Add your sliced potato, beat your eggs and pour over the whole lot. Cook for 5 minutes or so, until the egg mixture has started to go opaque at the edges, before topping with cheese and tomatoes, if using, and transferring to a hot grill until puffed up and golden brown. Slice and serve!
As you can tell, this isn't a recipe, per se, but more of a suggestion to have a go. Any number of combinations will be delicious, and a frittata makes a great lunch - and keeps well in the fridge to take in your lunchbox if you so desire. I'm sure I'll be whipping up plenty more to use up what's in the fridge - and I'll be sure to add my favourite combinations below as I go!