Frittata brings a continental lift to the most tiresome household chores

I sometimes (aka often) emerge from the weekend more tired then when I entered it ever so optimistically on Friday. Part of the problem is that I’m like an over excited puppy, wanting to explore and do everything. That’s not so bad until you combine it with enough laundry to clothe the country, countless errands and other mind-numbingly mundane tasks. Suddenly, I find myself slumped over an ironing board on Sunday night wondering – in the words of the Talking Heads – how did I get here?

Don’t expect a breakthrough solution from me. No time management or mindfulness tips here, I’m afraid. But perhaps I’ve got something to make sustaining yourself and the troops a bit easier. A frittata is just the ticket for a casual lunch or al fresco dinner. You can eat it hot or at room temperature. And it’s fabulous cold the next day.

A frittata is the essence of simplicity – think of an omelette that you forgot to fold. The key with anything this simple is the ingredients. Eggs are the star of the show so ensure yours are the very best you can find. At one time I’d pick up any carton of eggs led more by the price than anything else. Now I seek out the freshest and best and for just a bit more get yolks that are bursting with colour and incomparable taste. It is well worth it.

Next, choose your extras. I’ve added sliced new potatoes and grated courgette with bits of mozzarella cheese but you could include gently sautéed red onion, bits of pancetta or spinach. Don’t overcrowd your frittata – I tend to think three ingredients is a nice balance plus a herb – chopped parsley, basil, dill or chives, as I’ve included here.

A word about courgettes. If you do use them, then please salt and drain the grated courgettes before adding them to the mix. Courgettes kick off a lot of liquid and if you don’t get rid of it beforehand you’ll find yourself with a runny mixture. Not a pretty sight.

The other key is to cook the frittata gently over low heat. Too fast and too hot and your frittata is more like a Frisbee – which is fine if you’re in the park but not if you’re at the table. I like to start it on the stove top in an oven proof frying pan then move it to the oven to finish it off and cook it just until it’s set in the centre.

And lastly, don’t forget to season with salt and pepper. I season the potatoes while they’re cooking then when I add the courgette and of course the eggs before I add them. I’m not talking about a heavy hand here but it will lift the flavours and make them sing.

While you’re at it, why not make two frittatas – they won’t go to waste. Imagine yourself ironing at 10pm on Sunday night, but now with a slice of frittata beside you and a glass of cold rosé.

Courgette and new potato frittata

I use a 28cm cast aluminium frying pan with detachable handle for this. The great thing is that I can start the frittata on the stove top them move it into the oven. If your pan is slightly smaller, not to worry. Your frittata will be thicker (which is lovely) but may take a few extra minutes to cook. The key is to make sure your pan is non-stick so your frittata emerges in one gorgeous piece!

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Serves 3-4

150g new potatoes, about 3
1 medium courgette, around 300g
8 large eggs
60g mozzarella cheese or other soft cheese such as feta or goat’s cheese
Small bunch of chives, about 6g, chopped
2tbsp olive oil
Salt & pepper

Cut off the top and bottom bit of the courgette and then coarsely grate it. Place in a sieve and sprinkle with a bit of salt. Mix together and let sit for 10 minutes to leach out the liquid.

While the courgette is draining, wash the potatoes and slice them into discs about the width of a one-pound piece. Heat up your frying pan on medium heat, add a tablespoon of oil and arrange the potatoes in the pan. They should fit snugly. Season with salt and pepper and let them cook for a few minutes until they gain some colour them turn and cook on the other side.

While the potatoes are cooking, take the grated courgette and give it a good squeeze to get rid of the water. Then wrap it in a clean kitchen towel and give it another couple of squeezes. You want the courgette to be as dry as possible.

Whisk the 8 eggs in a mixing bowl. Add half the chives and generously season with salt and pepper.

Test the potatoes. When you can insert a knife into them, then add the courgette. Tuck the courgette around the potato slices so the entire bottom of the pan is covered with the vegetable mixture. Drizzle the remaining oil over the vegetables. Again, season with salt and pepper.

Pour the eggs into the pan over the courgette and potatoes. Dot the mixture with bits of the mozzarella. Let cook until the edges begin to set. At this point, you can continue to cook it on the stove top on low-medium heat until the middle is just set or place your oven-proof pan into a 150° oven. Depending on the size of your pan this will take five or more minutes.

Remove the pan from the heat and place a serving dish over the pan. Grip the pan and plate firmly then flip so the frittata is released onto the dish. Garnish with the remaining chives and serve either hot or at room temperature.