Ingredients
Serves 4-6Start Me Up Frittata (breakfast)
6 slices Pancetta or Prosciutto
1 tbsp olive oil
2 cups cooked, diced potatoes
Handful of baby spinach, washed well
8 eggs
¾ cup skim milk
¼ cup freshly grated parmesan cheese
Black pepper and salt to taste
Baby spinach leaves
Tart Me Up Tortilla (dinner)
1 cup cooked leeks
2 chorizo sausages
1 tbsp olive oil
2 cups cooked, diced potatoes
Handful of baby spinach, washed well
8 eggs
¾ cup skim milk
½ cup crumbled mild blue cheese
¼ cup freshly grated parmesan cheese
Black pepper and salt to taste
Blue Cheese Dressing
75g Blue cheese, chopped
125g (1/2 cup) creme fraiche
1 spring onion, end trimmed, thinly sliced
1 garlic clove, crushed
1 tbsp white wine vinegar
1 tbsp light olive oil
1 tbsp good-quality whole-egg mayonnaise
2 tsp Dijon mustard
Salt & freshly ground black pepper
Method
Start Me Up Frittata (breakfast)
Heat oil in 23cm fry pan and fry diced potatoes until golden. Remove from pan, wash pan and line with circle of silicon/baking paper. This will keep the pan clean. Cook Pancetta in microwave on absorbent paper for 30 secs to 1 minute.
Arrange pancetta in pan and top with potatoes in lined pan.
In a bowl, whisk together eggs, milk, salt & pepper. Pour over pancetta and potatoes and top with parmesan cheese. Cook frittata for 5-7 minutes or until almost set.
Place under a pre-heated grill and grill for 1 minute or until top is set and golden.
Wilt spinach in hot pan with a little splash of olive oil.
Serve on sourdough or thick toast with wilted spinach. This also makes a good sandwich when cold.
Tart Me Up Tortilla (dinner)
Heat oil in 23cm fry pan and fry diced potatoes and chorizo until golden. Remove from pan, wash pan and line with circle of silicon/baking paper. This will keep the pan clean. Return potatoes and chorizo to lined pan, toss spinach and cooked leeks over and half of the crumbled cheese.
In a bowl, whisk together eggs, milk, salt & pepper. Pour over potatoes and top with remaining cheeses. Cook frittata for 5-7 minutes or until almost set.
Place under a pre-heated grill and grill for 1 minute or until top is set and golden.
Serve with a green salad of rocket, walnut and pear with blue cheese dressing (see dressing suggestion below).
Blue Cheese Dressing
To make the blue cheese dressing, place the blue cheese, creme fraiche, spring onion, garlic, vinegar, oil, mayonnaise and mustard in the bowl of a food processor and process until mixture is almost smooth.
Taste and season with salt and pepper. Transfer to a bowl or jug.
Cover with plastic wrap and store in the fridge until required.