Spring is coiled tightly around Brisbane ready to come in sweetly warm on the heels of the winds that blow through this city every August. September is just around the corner and the ground is preparing itself to burst into frenetic green shooting life as the days grow longer. We were lucky this year: winter was short and mild. Hibernation was short and we all survived the darker shorter days. I am ready for the heat, the warmth, the beating of the sun down on me for longer every day. I am already anticipating the longer afternoons perfect for running, and I am amping up the floral prints that appear in my work wardrobe.
My food is also taking on a lighter note. Winter was kind to us this year and I had salads all throughout the colder months, but with the arrival of spring baby vegetables and early tomatoes from my neighbour’s gardens I am looking forward to a spring and summer full of salads as fresh and filling as this. Spring is the time for brunching too. Sitting out in the cool morning breeze after a long walk along the water with a slice of something hearty, a cup of tea and a book; or rounding up friends and family for a late morning feast that fills the tummy and the soul.
This frittata is the dish you make at the end of winter to herald the spring weather. You make it from winter potatoes, fresh baby peas (well, fresh from the freezer), and sharp biting cheddar. I made this for an easy work lunch while cooking dinner one night. The herb roasted potatoes were inspired by the potatoes I made for a roast dinner last weekend. I was hoping there would be leftovers, but who actually has leftover roast potatoes from a dinner party? If you do, you can use them here. Frozen sweet baby peas are refreshed in water and added to the potatoes and the whole lot is sprinkled generously with the crumbliest, sharpest vintage cheddar you can find. I am particularly fond of cheddar, but if you prefer a milder Colby or tasty cheese these would work too.
Roast Potato, Pea, and Vintage Cheddar Frittata
Vegetarian | Gluten Free | Serves 4-6 as a light meal | Leftovers will keep well wrapped in the refrigerator for up to 3 days
- 3 medium washed potatoes (I used Cream Delight)
- 2 teaspoon olive oil
- 2 teaspoon dried oregano
- 2 teaspoon dried rosemary
- 2 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon fresh cracked black pepper
- 1 cup frozen (or fresh) peas, if frozen defrost before using
- 6 extra large eggs
- 1/4 cup milk
- 50 grams sharp vintage cheddar, crumbled
- Preheat your oven to 180C (350F) and line a large baking tray with baking paper.
- Chop potatoes into a medium dice (~2cm/1 inch square) and toss with 1 1/2 teaspoon olive oil; one teaspoon each dried oregano, dried rosemary and dried thyme; and half teaspoon each salt and black pepper. Arrange potato on baking tray and bake for 40-45 minutes or until the outsides are crispy and the insides yield easily when pierced by a fork.
- Allow potatoes to cool to room temperature.
- Oil an 8-inch round baking dish (or cake tin) with the remaining 1/2 teaspoon olive oil.
- Toss room temperature potatoes with peas and spread in the bottom of the baking dish.
- In a medium bowl whisk together eggs, milk, and remaining herbs, salt and pepper. Pour over potatoes and peas.
- Crumble cheddar over the top of the frittata.
- Place frittata in oven and bake for 50-60 minutes or until the frittata is golden on top and does not wobble in the middle.
- Remove and serve warm, room temperature or chilled. A large green salad works well as a side.