This frittata must be the freshest thing I’ve made for ages. The eggs were from chickens who roam the grounds of a local house – making them about as free range as it’s possible to be without giving the chickens a railcard, the sweet potato and wild garlic came in my recently reinstated Riverford vegetable box and the mushrooms were grown in our very own dining room from the mushroom growing kit I bought The Meat Eater for his birthday a few weeks ago (I didn’t only buy him a grow-your-own-mushrooms kit; I’m not that tight. He also got a couple of books, a segway experience and some fudge, in case you’re interested. And if you want to know what the books were, one was a Guy Martin memoir and one was a Jeremy Clarkson book. I bought the Jeremy Clarkson book in a charity shop and the woman behind the counter said ‘Oh, Jeremy Clarkson!’, so I quickly said IT’S NOT FOR ME and now I’m scared the lady in the charity shop thinks I’m the type of person who likes Jeremy Clarkson).
Anyway, although I thought my as-fresh-as-fresh-can-be frittata was amazing, The Meat Eater said it wasn’t as good as an omelette. He said it was nice, but if it was an omelette and the sweet potato and mushrooms were on the side, it would be better. He is obviously wrong for many reasons but mostly because:
a frittata isn’t an omelette.
Just because a dish has eggs in it, that doesn’t mean you can call it whatever you feel like, depending on your mood that day. I didn’t call it a frittata because I wanted to make an omelette sound posh; I called it a frittata because it’s a frittata. Not an omelette and not a tortilla – Spanish or otherwise – but a frittata.
The differences are simple:
- an omelette is cooked from start to finish on the hob and the eggs are folded over the filling;
- a tortilla is also cooked from start to finish on the hob but instead of the eggs being folded over the filling, the filling is cooked inside it, then the tortilla is flipped over to finish cooking the other side;
- a frittata starts life on the hob the same way as a tortilla, but is finished in the oven (which probably means my frittata isn’t really a frittata, as I poured the eggs over the filling then put it straight in the oven).
Still, whatever the correct name for my dish is, it was quick and easy to make and incredibly tasty. Unfortunately, there weren’t any leftovers but I’m sure it would be just as good cold the next day for lunch, as it was hot.
- 1 tbsp olive oil
- 3 eggs, beaten
- 300g sweet potato, chopped into bite-sized pieces
- 50g wild garlic, chopped
- 150g mushrooms, sliced
- salt and pepper
- Boil the sweet potatoes for 10-15 minutes, until tender
- Meanwhile, fry the mushrooms for 5 minutes, then add the wild garlic and stir for a minute or so until the wild garlic has wilted
- Season to taste with salt and pepper
- Remove from the heat and add the sweet potato
- Put the sweet potato, mushroom and wild garlic into an ovenproof dish and pour the beaten eggs over
- Bake in the oven at 180C for 20 minutes or until the eggs have set
- Serve hot or cold
For an interesting variation (I’d never have thought of putting chickpeas in a frittata), check out Helen from Fuss Free Flavours’ Red Pepper & Chickpea Frittata and Claire from Foodie Quine’s Fully Loaded Vegetable Frittata.