Beat the January blues: served warm or cold, this frittata is filling, fresh and a slice of sunshine on a gloomy day, says Laura Paton
Eggs and potatoes are firm friends (maybe it’s their shared ovoid shape?) and joyfully collaborate on a regular basis, from the haphazard to the formulaic: a chip ‘soldier’ dipped into a runny yolk, or slices of potato hiding in a fluffy Spanish tortilla.
Here, the Italian frittata and Swiss rösti – both once considered ‘peasant’ dishes – come together to create a simple, hearty meal. Beaten eggs are poured over a crisp layer of fried potato and parsnip, topped with beetroot and scattered with cheese. After a blast under the grill, the goat’s cheese emerges puffed and golden; the humble beet, smoky and sweet.
Allow to cool slightly before taking to the table to be sliced.
GOAT’S CHEESE AND BEETROOT FRITTATA RÖSTI
1 tbsp olive oil
Large knob of butter
1 large waxy potato (approx. 200g), peeled and coarsely grated
1 large parsnip (approx. 200g), peeled and coarsely grated
7 large eggs 60g goat’s cheese
150g cooked beetroot, sliced into 1cm-thick rounds
Small bunch of chives
Salt and pepper
- Preheat the grill to 180°C.
- Heat the oil and butter in a large ovenproof frying pan over a medium heat.
- Place the grated potato and parsnip in a clean cloth and squeeze out as much excess liquid as possible.
- Once the butter has melted, tip in the grated veg and, using the back of a spoon, spread out to form an even layer over the base of the pan.
- Cook for 5 minutes or until starting to soften.
- Crack the eggs into a jug. Beat well and season with salt and pepper. Snip in the chives.
- Scatter the beetroot over the grated veg, then pour over the egg mixture.
- Reduce the heat and cook gently for about 10 minutes. When the egg is almost set, crumble over the goat’s cheese and place under the grill to finish cooking.
- Serve with a green salad.