Herby mini fritatas

4 Oct

We’ve had an over-abundance of eggs in the house since an over-prepared-for brunch the weekend before last, and so I’ve been trying to incorporate eggs into as many dishes as I can while at the same time dealing with an uncharacteristic aversion to egg-eating.

It’s been one of those weeks kids.

Anyway, this meal – which is going to get me through at least 2 lunches – is really quite tasty. I feel, in truth, this is a tortilla, but because I’ve only used half a potato I am conscious that it may fall foul of Spanish omelette regulations. And I wouldn’t want to do that.

Herby mini frittas (makes 8 muffin-sized portions)

  • 1/2 large waxy potato
  • 4 eggs
  • 100ml milk (soy or cow)
  • handful of coriander
  • handful of mint
  • handful of spinach
  • 1/4 C corn
  • 1/2 tsp chili flakes
  • 1 tsp bicarb soda
  • salt and pepper

Chop potatoes into smallish cubes (about 2cm-sq) and boil. Let cool.

Mix milk, eggs and bicarb. Chop herbs and spinach and then throw those and the potatoes in.

Divide between well-oiled muffin cups. Cook for 20 minutes at 170C.

Serve warm or cold. Goes nice with a dollop of plain yoghurt on the side.

Estimated cost: £3

Musical accompaniment: Blonde Redhead


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