Fast February

I don't know about you, but to me it feels like February has zoomed by at ridiculous speed. Surely those two or three days less than the average month can't make such a big difference?

Perhaps it's just that this is the final grueling lap of winter - fast forward to spring, bring it on, right now, we're all thinking.

It's been a packed month, in which I started an extra Japanese class and took on some more writing - this time at Itchy London, a young and zippy sort of guide to everything in the big city.

I have to admit that in the last weeks cooking has become a very hand-t0-mouth sort of affair, a case of grabbing what's nearest and quickest to put together. That something frequently involves eggs, which are so easy to turn into all manner of satisfying snacks.

I've finally learnt to cook the perfect boiled egg (don't laugh, it's just one of those things that was never in my repertoire!), thanks to Chocolate & Zucchini - which also suggested the very handy trick of labelling and storing ready boiled eggs in the fridge for even speedier dispatch in salads or packed lunches.

And I went back to an old standby, the frittata, to remedy a hung-over, zero-energy, rumbling-tummy, cupboard-bare sort of Sunday lunchtime last week.

Making frittata is something I learned watching my granny - in between stealing bits of fried potato or onion as she cooked. It's dead simple, with the only possible hurdle the optional flipping of the frittata to brown both sides .

Frittata is similar to a Spanish tortilla, but not as thick; potatoes or vegetables shallow-fried, bound with eggs and cooked slowly. It's great as it is, with a side of simply-dressed salad, or for portability you could happily sandwich it between a couple of slices of crusty white bread.


Potato Frittata
serves two as a light lunch

2 medium potatoes
15 ml sunflower oil
10 ml olive oil
4 eggs
salt and pepper

Cut the potato into small cubes, maybe just under a centimetre

Whisk the eggs with a tablespoon of water (optional, but I think it helps make the frittata's texture more fluffy), and season lightly.

Heat the oils in a heavy-based non-stick frying pan until very hot, drop in the potato cubes and fry over a medium-high heat, stirring all the time, until nicely browned.

With a spatula or slotted spoon, transfer the potatoes to a plate covered with kitchen paper . Sprinkle a little salt over them and leave for a minute or two to drain the excess oil. Remove most of the oil left in the frying pan - you need just a little to stop the egg sticking.

Return the potato cubes to the pan, distributing them in an even layer, and turn the heat to medium-low. Pour over the egg mixture, and cook gently, until the frittata is almost cooked through, with just the very top still a little transluscent. You can cover it with a lid or foil during cooking to speed up this process.

Now the fun - but as I said, optional - part. Loosen the edges of the frittata with a spatula, and using the spatula to help you, slide it onto a plate (preferably just bigger than the pan diameter). Now place the pan upside down over the plate, and with one hand holding the pan handle, and the other supporting the bottom of the plate, turn the frittata over.

You should now be able to see the lovely golden brown bottom of the frittata. It just needs another 30-45 seconds on a medium heat to set the other side, and you're ready to serve.


Variations: A big onion or courgette sliced into rounds to substitute the potato, or throw in some fresh herbs. A mixture of parsley and chervil would be great with all three.