This is a special post in response to Sam’s heartfelt plea over at Becks & Posh. She wants recipe suggestions for her Mum to make for her own retirement party. As it happens, waaaaay back in February, I made a brunch buffet for a load of people, and the stand-out winner was the frittata. I wanted to make eggs (because you can’t really call it brunch unless I have eggs) but I also wanted as much of the buffet as possible to be done in advance. So I made a baked frittata, assembled from various sources (including an Australian Women’s Weekly book, and epicurious.com, if I remember rightly). It’s a very forgiving recipe that lends itself to including leftovers, and can be cut into as small pieces as you need.
To fill one 30cm x 21cm (roughly 8″ x 12″) tin, cut into 12 large triangles.
6-8 charlotte potatoes, boiled until tender & cooled
3 onions, halved and roasted in the over for around 1 hr until caramelised
1.5 – 2 cups frozen peas
120g crumbled lancashire cheese
284ml carton double cream
lots of salt & pepper
Chop the potatoes and onions into roughly pea-sized pieces. Crumble in the cheese. Beat the eggs in a separate bowl and pour over the vegetables with the cream. Mix around and pour into the foil-lined tin.
Bake at 140C for around 40 minutes, or until just set in the middle. (Keeping the temperature low helps keep the texture creamy).
Leave to cool, then store in the fridge. Unmould and cut into pieces while cold, then leave for an hour or so to come to room temperature before serving.