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Potato and Pea Frittata
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A frittata is an Italian omelette: thick, unfolded and cooked on one side on the hob, then, to make sure the whole's cooked through, placed under the grill for a few minutes. It tastes best cold. Not fridge-cold, just completely cool. Fresh peas would be best, or at least more authentically summery, but I'd be lying if I didn't confess that I make this myself with frozen.
Makes: 6 wedges
This recipe was first published in Fri Jul 01 01:00:00 BST 2005.