Late Night Baked Frittata

 

During one of those late-night mother and son conversations yesterday about how nice the frittata was at the Kendal People's Cafe / PopUp Repair Workshop at the Castle Street Centre in Kendal, the son grinned and said, "frittatas are easy" and promptly vanished into the kitchen to make one.

He normally makes them in a cast iron frying pan on the stove, but this time he wanted to try a baked in the oven version to see how it worked.

Mother was drafted in to help: chopping onion and long red pepper into small pieces ready for a quick softening fry in the pan, and to crack eggs into the bowl without dropping the shell in as well (she failed!)

Son tackled the potatoes - nice fresh redskins that were just washed and sliced thinly, no need to peel them.

The end result was very tasty and proved that, yes, you can make frittata in the oven! Here's how...

Ingredients

800g of potatoes, washed and thinly sliced
9 eggs
1 large onion, finely chopped
½ long red pepper, finely chopped
approx 10cm of Aldi spicy chorizo or equivalent
Olive oil to fry the onion, pepper and chorizo in to start with
A couple of dashes of Cholula Chipotle sauce
Salt and pepper (optional)

Method

Firstly, put the olive oil into a frying pan and shallow fry the onion, pepper and chorizo for around 3 minutes or so, adding the cholula sauce and making sure everything is hot through.

Crack the eggs into a jug or bowl and lightly mix with a fork to break up the yolks.

In a large mixing bowl combine the sliced potatoes and the contents of the frying pan, pour mixture into a large baking dish (ours is approx 28cm x 17cm). Level it down, then pour the eggs over the mixture. Sprinkle a pinch of salt on the top (only a little!).

Bake in oven on Gas Mark 4 for 100 minutes (1hr 20mins).  Remove from oven and lightly sprinkle a small amount of black pepper over the surface, cut into portions and serve hot.

Serves 4 as a main course or 8 as a side dish.