Oven-baked frittata

Tortilla
or vegetable tart

• thin streaky bacon or pancetta slices to line tin (or use greaseproof paper)
• 500 grams potatoes – par boiled until just tender and sliced thinly
• 5 eggs
• 4 tablespoons of cream (preferably double but single will do)
• a large clove or two of garlic – (can be left out if you wish)
• a sliced courgette or pepper and some sliced tomatoes
• 35 - 40 grams of cheese – goats, Emmental, Cheddar or similar
• a handful of chopped herbs – parsley, thyme, oregano, chives

Preheat the oven to 180 degrees C. or 160 degrees for fan assisted or gas 4.

Line the base and sides of a loose bottomed or easy-release tin (I use 19 x 28 x 4 cm so for this recipe use a similar size – could be round with 18 or 20 cm dia for instance) with the bacon, pancetta, or simply greaseproof paper.

Overlap the slices of bacon a little if you have enough but don’t worry if you haven’t – you can even make the frittata without the bacon if you wish, but I think it adds a nice extra flavour and I’m not vegetarian!

Lay the sliced, just-cooked potatoes in the base of the tin. Crush the garlic, if using, and sprinkle over the top. Then lay the vegetables over the potatoes and sprinkle with the herbs. Grate or chop the cheese into small cubes and lay on top of this.

Beat the eggs with the cream and season with salt and pepper. Pour into the tin over the layers of vegetables etc.

Bake in the oven for about 45 minutes until just set. Cover with foil if it starts to brown too much. Cool and turn out.

Leave to cool completely before wrapping in foil. (or eat when warm if not transporting anywhere!)

Keep in the fridge until you are ready to leave (can be made the day before) and transport to the picnic in a coolbox.

These simple ingredients will make another lovely frittata, suitable for vegetarians:-

• 175g broccoli, trimmed and cut into large, bite-sized pieces
• 2 tablespoons oil
• 1/2 medium onion, finely chopped
• 1 medium red pepper, finely chopped
• 1 large clove of garlic, finely chopped
• 1/2 tsp pimenton (smoked paprika)
• 125g tin of chickpeas, drained and rinsed
• large handful of fresh coriander, finely chopped
• 7 large eggs, lightly beaten and well seasoned

Preheat the oven to 190C/Gas 5.

Parboil the broccoli for 2-3 minutes, drain and set aside.

Heat 1 ˝ tablespoons of the oil in a pan and fry the onion and pepper gently for 5 minutes until soft. Add the garlic, pimenton and chickpeas and cook for a further 2 minutes before adding the coriander.

Spread this over the base of a lightly greased ceramic baking dish (approx 26 x 16 cm) or a loose bottomed cake tin. Lay the broccoli on top and pour over the beaten eggs. Bake for 25 minutes or until it is set.

Wait until the tortilla is cold before slicing and putting it in a picnic container. Keep in the fridge until you're leaving.