Frittatas are traditionally cooking in a heavy based fry pan and turned over to brown both sides. Today they are usually browned under a griller. If you can't put your pan in the oven or the griller you can easily adapt it so that you cook your frittata in a round or square oven proof dish lined with baking paper in a hot oven. It is a bit more like a Spanish tortilla but equally delicious and versatile.
Traditional frittatas and tortillas are potato, onion,egg and seasoning but can be varied with a variety of seasonal vegetables, cheeses and herbs.
Place sliced cooked potatoes in bottom 20-30cm of baking dish.
Sprinkle with fresh and or dried herbs and garlic.
Add a layer of roasted vegies eg. sweet potato, pumpkin, eggplant, zucchini, onion (not all of them- any one or two will do).
Then add spinach, parsley or basil - for colour
Sprinkle a little cheese - mature or Parmesan, Ricotta or Feta with perhaps a little lemon rind.
Top with Capsicum and Tomato.
Beat 8 eggs and pour over vegetables.
Season with sea salt and cracked pepper.
Cook quickly in a hot oven.
The frittata can be served hot with a salad for lunch, great cold for picnics or packed lunches. When cold it can be cut into small triangles or squares and serve as finger food as parties.
Don't worry about exact quantities or ingredients just remember the type of vegetables that work well and add your favourite seasonings, cheese and eggs.
This recipe was supplied by Alison Teede who was the first hot food vendor at the market.
She and Ross are now touring Australia in their "bus"
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