Frittata niçoise

Frittata niçoise

By
From
River Cottage Every Day
Serves
4
Photographer
Simon Wheeler

A French salad reinterpreted through the medium of an Italian omelette? Why not? The proof is in the eating. Please only use sustainably sourced, pole-and-line-caught tuna. Alternatively, you can make this with tinned sardines, using the oil from the tin to fry the onions.

A frittata is simply a thick, chunky omelette made with some vegetables and usually a little cheese. Served warm, in wedges, it makes an excellent supper. Left to go cold, then sliced into chunks, it’s robust enough to pack into a lunchbox or picnic basket. In fact, it’s ideal prepare-ahead food.

Quite apart from this, frittata appeals to me because you can add almost anything you like to it: bacon or cooked sausage, flaked fish, any kind of cheese, peas or broad beans, asparagus, kale, spinach or broccoli, mushrooms, and so on. My only caveat is to avoid ‘wet’ ingredients such as tomatoes, which will stop the eggs setting properly.

Ingredients

Quantity Ingredient
2 tablespoons rapeseed or sunflower oil
6 spring onions, sliced on the diagonal
1 garlic clove, finely chopped
8 medium eggs
150g cold cooked new potatoes, thickly sliced
50g cold cooked french beans, cut into 2cm lengths
100g tinned tuna, drained and roughly flaked
20 stoned black or kalamata olives in oil, drained
sea salt
freshly ground black pepper

Method

  1. Heat the oil in a 25cm non-stick ovenproof frying pan over a medium heat. Add the spring onions and garlic and cook gently for 3–4 minutes, until soft but not coloured, then remove from the heat.
  2. Lightly beat the eggs in a large bowl, then stir in the potatoes, beans, tuna and olives. Add the spring onions, season and mix well.
  3. Return the frying pan to a low heat and tip in the egg mixture, making sure the olives are evenly distributed. Cook gently, without stirring, just letting the eggs set slowly from the base up. After about 5 minutes, give the pan a little shake: the bottom half of the frittata should be set, with a layer of wet egg still on top.
  4. Either place in an oven preheated to 180°C for 5–10 minutes until just set, or put the pan under a medium-hot grill, ideally not too close to the heat, for about 5 minutes. Allow to cool slightly (or completely) before slicing and serving.
Tags:
River Cottage
Hugh Fearnley-Whittingstall
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