Cave-Aged Goats Cheese, a hard variety, is used in this tasty frittata. Served hot, warm or at room temperature this is perfect for a midweek supper or a picnic.
You will need a 25-cm non-stick frying pan, 5cm deep, preferably with a curved edge to make it easier to slide the frittata out of the pan.
Recipe ©Christine McFadden 2016
- 100g Cave Aged Goats cheese
- 2 tbsp Rapeseed oil
- 50g Unsalted butter
- 2 Onions Halved & thinly sliced
- 275g Cooked waxy potatoes Such as charlotte, peeled & cut into 1cm cubes
- 8 Eggs Preferably free-range or organic
- 3 tbsp Chopped fresh herbs Such as marjoram or thyme
- Grate 50 grams of the cheese, and roughly crumble the rest.
- Heat the oil and half the butter in a deep 25-cm non-stick frying pan. Add the onions and a pinch of salt. Fry over low heat for 30–40 minutes, stirring often, until very soft and caramelised.
- Stir in the diced potatoes, and gently heat through.
- Using a perforated spoon, remove the onion and potato mixture and put in a bowl. Don’t clean the pan.
- Beat the eggs in a large jug. Stir the grated goats cheese, then add the onion and potato mixture, and the 3 tablespoons of herbs. Season with sea salt and several grindings of pepper.
- Preheat the grill.
- Heat the remaining butter in the pan used for the onions. Once foaming, quickly pour in the egg mixture, stirring to spread out the filling. Cover and cook over low heat for 5 minutes.
- Sprinkle the crumbled goats cheese over the top. Cover and cook for 3–5 minutes more.
- Place the pan under the preheated grill for 5 minutes, until the eggs are set, the surface is golden and the crumbled cheese has softened.
- Slide onto a serving plate. Sprinkle with the rest of the herbs. Serve hot, warm or at room temperature.