Recipe: Baked Fritatta

[hope]

Another public re-post.

Fritatta
(recipe a mix of mine & sizeoftheocean's)

Serves 4 people in a main serving. Also good as entree or finger food when sliced into smaller bits. Good cold as well as hot. Excellent picnic food.


Ingredients

3 large waxy potatoes (or 7 baby ones)
4 rashers of meaty bacon
2 brown onions
2 cloves garlic
Fresh chilli (optional)
1 small head of broccoli
1 ear of corn
8-10 large eggs
Olive oil
Milk
Salt & pepper

Instructions

1. Cut about 3 largish waxy potatoes (or about 7 baby ones) into slices of about medium thickness, and boil until softish (about 10 mins).


2. Dice about 4 rashers of meaty bacon (if in the UK, you can use about 300g of the pre-diced pancetta), shallow fry.


3. Slice a couple of brown onions into rings. Caramelise in frying pan, adding a clove or two of chopped or minced garlic and a bit of chopped fresh chilli at the end (to your tastes)


4. De-cob a ear of corn and cook kernels by boiling in saucepan (about 10 mins).


5. Cut all stemmage off a small head of broccoli, break the remaining foliage up into quite small branches - their natural shape very near the end.


6. Grease a largish casserole dish, and layer on the ingredients you've prepared above. It's good to start with potatoes. The layers don't have each cover the whole dish entirely without gaps, just scatter them about. Variety is good (i.e. not all the potato at once, then all the corn at once, etc).


7. Beat about 8-10 large eggs in a bowl or jug, adding a generous splash of milk and salt and pepper. Mix a handful or two of grated cheese into it as well, whatever kind you fancy (I like a sharp cheddar).


8. Pour the egg mixture carefully over the contents of the casserole dish. I say carefully because you have to give it time to trickle down and fill in all the gaps in the layers, if you pour too fast it'll overflow out of the dish. Try and pour into gaps, making sure the egg mixture is as evenly and highly distributed as possible!


9. Cook in oven on the middle shelf for about 40 minutes at about 200 degrees celcius. Check occasionally to make sure the top isn't over-cooking (it's nice when it's golden, not so much when burnt). After 40 minutes take it out and try (carefully) cutting into it (with sharp knife) and poking at the surface with the flat of the blade. If you can still see liquid egg coming up out of the gaps, put it back in the oven for another 15 minutes or so.


10. When it's done, take out of oven and let cool for a while before slicing. Eat hot or cold.


11. OM NOM NOM NOM