1 packet of puff pastry
5 – 6 tomatoes, as ripe as possible, diced roughly with the majority of the seeds removed
10 – 12 black olives, finely chopped
Shredded Parma ham (or other dried meat)
Mini mozzarella balls (or shredded mozz)
Handful of basil leaves, roughly torn up
Strong cheese, such as Red Leicester or vintage cheddar, finely grated
Fresh rocket (or oregano, thyme or similar)
Serves 2 as a main course, 4-6 as a snack/starter
Preheat the oven to 200 C.
Flour your worktop well and roll out the pastry to fit the size of a large baking tray. Place it carefully on the baking tray and brush all over with the vegetable oil.
Dress the pastry to 1 centimetre from the edge with your toppings, starting with the tomatoes, then moving onto the olives, basil, parma ham and mozzarella. Sprinkle the grated cheese over the top and place in the oven to bake for 20-25 minutes, until the edge of the pastry is golden brown.
Remove from the oven, cut into large slices and sprinkle with the rocket before serving.
1 Handful of fresh herbs (parsley, oregano, thyme) finely chopped
2 x onions, finely diced
2 cloves garlic, finely diced
1 stick of celery, finely diced
1 x sweet pepper, finely sliced
Approx. 20cm Chistorra finely sliced (substitute other dried meat if unavailable)
4 x eggs
30g Pecorino cheese, grated
30g goat’s Gouda cheese, grated
30g Red Leicester cheese, sliced
Get your frying pan on to a medium high heat with a little olive oil. Add the onions and fry them gently for ten to fifteen minutes or until they begin to caramelise.
While you wait, beat your eggs well, trying to incorporate as much air as possible, add in the grated cheeses as well as the fresh herbs and beat some more.
Once the onions have started to caramelise add in the garlic and fry for about a minute before adding the celery and continuing to fry gently for about five minutes. At this point you want to add the sweet pepper and fry for about a minute more, before pouring the egg mix over and stirring well. You will need to be quick doing this as the egg will start to cook as soon as it hits the pan. I use a plastic whisk to keep everything moving as I add the eggs and try to make sure that all the ingredients are evenly distributed around the pan.
Now leave this mixture to cook in the pan until you see the eggs start to cook at the very edge of the pan. Now, quickly add the sliced Chistorra over the top of the frittata and crumble the Red Leicester cheese over as well.
Place under a preheated grill and continue to cook until the centre of the frittata has solidified and the cheese has just started to brown at the edges. Divide the Frittata into slices just like you would a pizza and serve with a small side salad.