Cherry tomato frittata

I bucked the trend as a student. I spent the first year of proper student halls life being the designated driver and cooking from scratch. Odd I know. No AfterShock chasers or donor kebabs for me.

I was just so incredibly excited to have a kitchen to call my own (well mine and 20 others) and a budget for food. Second year was spent in a house of 7 people where myself and one of the other greedy inhabitants used to regularly peel a bag of potatoes the size of a small toddler. We’d boil them, mash them to within an inch of their lives and finish with scalded milk, salted butter and lashings of black pepper. Whilst all 7 of us ate well through this devotion, our portion control was a little suspect. I now know that when you need a break mid meal it might be time to put the cutlery down, defeated.

This frittata recipe is great. It’s easy, economical and nutritious. Plus it doesn’t need lots of fancy equipment so it’s perfect for students who I believe are starting their new terms about now. Serves 4 people or two with a great breakfast the day after. There’s even a little video to watch of me making this with the rather lovely, polite and handsome Ed:

Ingredients:

• 400g Maris Piper potatoes, cut into rounds
• 6 medium British free-range Woodland eggs by Sainsbury’s
• 1 red onion, thinly sliced
• 150g cherry tomatoes, halved
• 200g frozen petit pois
• 50g mature cheddar, grated
• 170g Italian Style Salad, to serve
• 1 teaspoon olive oil

1. Boil the sliced potato for 10 minutes until just tender, then drain and set aside.
2. Meanwhile, beat the eggs in a large bowl. Heat the oil in a 22cm ovenproof frying pan and cook the red onion for 5 minutes, until softened.
3. Stir the potatoes, tomatoes and frozen peas into the beaten eggs. Season with freshly ground black pepper.
4. Pour the mixture into the frying pan on top of the cooked onions. Cook over a gentle heat for 15 minutes. After 10 minutes, preheat the grill to hot.
5. Scatter the cheese over the top of the frittata and place under the grill for 5 minutes, until golden on top, set and cooked through. Cut into wedges and serve with salad.

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