Frittata by Ronan Moynihan of Fresh Revolution
Fresh Revolution sells internationally-influenced Scottish street food, using seasonal ingredients sourced straight from local farms. Classically-trained chef Ronan Moynihan produces restaurant quality street food with his knack for creating simple dishes bursting with flavour.
The menu boasts a mixture of vegetarian, gluten-free and health-conscious items. Fresh Revolution is available for markets, festivals and private hire.
This dish works year-round as any vegetables can be used for filling. Our favourite combinations are: squash, onion and rocket (winter); beetroot and wild garlic (spring); red pepper and kale (summer); or broccoli and mushroom (autumn).
For more information see www.freshrevolutionedin.com.
Ingredients
90ml/6tbsp olive oil
900g of desired vegetable
3 garlic cloves, finely chopped
12 free-range eggs
large dash of milk
salt and freshly ground black pepper
6/7 large boiled and sliced potatoes
150g grated cheese
Method
1 Preheat oven to 180°C.
2 Roast vegetable filling, seasoning as you go.
3 Once cooked, set aside and allow to cool slightly, enriching flavours
4 In a 10-inch non-stick frying pan, heat oil then gently fry sliced potato laid across base of pan until golden brown, turn potatoes to ensure equal colourings on both sides.
5 Evenly place finely chopped garlic across potatoes until cooked but not burnt.
6 Meanwhile, beat eggs with a large splash of milk.
7 Place vegetable filling on top of base potato layer allowing it to heat slightly.
8 Shake lightly to ensure potatoes aren’t sticking, and then add egg mixture until it starts to form solidly around side of pan.
9 Cover top layer with cheese and place entire pan into oven. Cook out until centre is just set.
10 Once cooked, run a spatula along edge of pan, give a quick shake again to make sure it’s not sticking then flip upside-down onto a plate and cut into wedges. Enjoy hot or cold.
In association with Taste Communications.
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