I asked Father Christmas for a skillet this Christmas. Not because I am the kind of woman who values pots and pans over things like books and records, but more because I was fed up with burning the living crap out of my cookware when I stuck it in the oven only to discover that it wasn’t actually ovenproof. Take it from me, there is no smell on earth quite like that of plastic which is melting onto the floor of your (already decrepit) oven due to your own incompetence. As it was, Santa did me a solid, and on Christmas Day I woke up to discover a pleasingly skillet-shaped object underneath my Christmas tree. “Oh, the things I’ll make with you!” I thought to myself, right after I spent a good five minutes pretending to whack Mr. McMc over the head with it in a Reeves and Mortimer-esque manner.
And, indeed, I’ve made quite a few things with my new favourite piece of kitchen equipment, from pilafs and fritters to pancakes and frittatas. I’ve also managed to give myself a few cracking kitchen injuries with it too, the best one involving me scalding my right boob with it while tipping out an omelette. You’d have thought that I’d have realised by now that skillets are both a) very heavy and b) get hot exceedingly quickly, but judging from the resplendent red stripe on my tit, obviously not.
However, minor cleavage injuries are totally worth it when you’re whipping out some of the best frittatas you’ve ever made in your life, such as this Potato, Onion and Goats Cheese Frittata. Ok, so it’s not exactly reinventing the wheel in terms of egg-based meals, but it’s simple, it’s quick and it combines crispy potatoes, tangy goats cheese and caramelised onions, making it pretty damn tasty. Best of all, you can get it from idea to plate in the space of twenty minutes – fantastic for those evenings where you wish to do little more than eat, drink booze and watch marathons of Ru Paul’s Drag Race. And seeing as it’s January, you could probably get away with calling it healthy too. Although lets not get ahead of ourselves here.
POTATO, ONION AND GOAT’S CHEESE FRITTATA (Serves two, or one greedy person)
You will need:
- 4-5 medium sized, waxy potatoes
- 1 medium onion, thinly sliced
- 4 medium sized eggs
- 50g goats cheese
- 1/2 tsp rosemary
- 1/2 tsp thyme
- Salt and pepper to season
- Switch your oven on to Gas Mark 5/200 degrees c. Locate a ovenproof frying pan (after all, we’re making a frittata here, not trying to set our oven on fire.)
- Slice your potatoes with a mandolin, or the slicing side of a box grater (watch your fingers!). Season, and set to one side.
- Fry the onions in a tablespoon of olive oil until they begin to turn soft, and slightly brown. Remove from the pan and set to one side.
- Add another tablespoon of oil to the pan. Layer the potatoes thinly on the bottom and cook for 2 – 3 minutes.
- Beat the eggs with the goats cheese, rosemary and thyme (the goats cheese should easily crumble into the eggs.) Season with salt and pepper, and pour over the potatoes. Cook over a medium heat for 1 – 2 minutes, until the mixture has set. Put the pan into the oven and cook for five minutes until the top has turned bronze, and the eggs have set.
- Leave to cool slightly before serving. This goes well with a leafy green salad or – if you’ve spent your day grappling with spreadsheets like I had when I made this – a large glass of chilled Sauvignon Blanc.