Since I do a lot of meals for clients that need to keep through the week, I particularly like frittatas, because they keep well for days in the fridge and personally I think they get better with age. They also taste good cold or warmed through, so they are very versatile. There are also a million combinations in which to make a frittata. Sometimes I do an arabic one that uses feta, sumac, and mint as it flavor combo and is really lovely. This is a spanish inspired one that I make often and have really perfected. Be careful not to dry it out in the oven and also be cautious when seasoning as the pancetta is already quite salty. A little Salsa on the side when serving really enhances this dish.
3 teaspoons garlic infused olive oil
1 green bell pepper/diced
3 Scallion tops, diced
2 handfuls of spinach
1 red chili
1 small cooked potato diced and with skin
2 teaspoons of paprika
50g diced Pancetta (or three slices of thick ham cut into chunks)
100g Manchego Cheese, grated
2 tablespoons chives chopped
2 Tablespoons of parsley chopped
2 Tablespoons of butter
7 eggs, beaten
¼ cup lactose free cream
salt and ground black pepper
Preheat oven to 200°C.
Bake or boil your potato and set aside. Fry the pancetta with one spoonful of the paprika and set aside.
Beat eggs with the cream if using, and season with a little salt and pepper and remaining paprika. Mix in half the cheese and chives. Add 1/3 of the potato and beat lightly. Heat an oven proof frying pan with the butter and a little olive oil. Fry the chili, pepper, and scallions tops. Add in the remaining potato and pancetta and spinach. Cook the spinach down, or for a minute or two, then scramble in your eggs. To make it fluffy continue to beat the eggs in the pan and add the remaining herbs and cheese. Let it cook for a minute or two then place in the oven for about twenty minutes or until it has risen and is firm at the center. Let it cool and cut into four sections. Sprinkle with cheese and chives. This is great served with a quick homemade salsa.