I make fritattas/Spanish omelettes quite regularly now, so I don't follow any recipe. I find them a particularly good way to use up leftovers!
This one serves 3-4 as a light meal with potatoes/veg to accompany.
2 tbsp oil
1 onion, finely sliced
1-2 courgettes, finely sliced
6 tomatoes, roughly chopped
- Heat the oil in a large frying pan/skillet.
- Gently fry the onion until soft, then add the courgette. After a minute or two add the tomatoes. Cook and stir occasionally for a further few minutes.
- Turn your oven on to gas 6 to heat.
- In a bowl, whisk together the eggs, milk and seasoning.
- Once the veg in the frying pan is soft but not brown, add in the egg mixture.
- Cook, stirring occasionally, until the egg begins to cook. Once the egg is about 50% cooked, transfer the frying pan to the oven.
- Bake until golden brown. This takes about 20 minutes in my oven, and I have to turn the pan around so the fritatta cooks evenly.
- The fritatta is lovely warm, but makes an excellent packed lunch the next day if there are leftovers. It can be re-heated in a microwave.
This recipe tastes even better made with vegetables from Community Harvest Whetstone