Cut the Frittata into little cubes speared with cocktail sticks, as great nibbles with drinks. Try it with the really easy savoury Cherry Relish too.
We also had it with some of the leftover Baked Beetroot Salad, sounds beetroot overkill, but was really lovely chilled alongside the warm Frittata. A spoonful of sour cream or creme fraiche alongside could be even nicer.
Beetroot, Beetroot Leaf and Potato Frittata
Makes 1 large Frittata.
3 red onions
4 tablespoons olive oil
2-3 garlic cloves
1 lime or lemon
50 g walnuts
2 raw beetroots (about 400 g trimmed weight) with leaves
1 teaspoon cumin seeds
1 teaspoon ground cinnamon
pinch of chilli powder or flakes
6 medium eggs
crème fraiche or sour cream and fresh cherry relish to serve, optional
sea salt and freshly ground black pepper
1. Preheat the oven to 180 C/Gas 5. Peel and slice the onions thinly. Heat 3 tablespoons of the olive oil in a large non-stick pan (with a heatproof handle) and add the sliced onions.
2. Peel and crush the garlic. Using a peeler, remove the zest of the lemon or lime into thin strips, then chop finely, (or finely grate the zest from the lemon) and add to the pan with the garlic. Cook over a medium heat until softened and caramelised, about 20-30 minutes, stirring frequently. This makes the onions nice and sweet.
3. Meanwhile, place the walnuts on a baking sheet and toast in the oven for 5-6 minutes or until golden. Tip onto a plate to cool.
4. Cut off the leaves from the beetroot, (You’ll need about 200 g weight of leaves. My whole bunch gave me 500 g leaves) leaving a couple of cms of stalk. Wash the leaves well, set aside to drain, then wash, scrub and peel the beetroots, and cut into 2.5 cm dice. Peel and cut the potatoes into the same size.
5. Once the onions are ready, add the cumin seeds, cinnamon and chilli powder and cook for a further minute. Scrape the onions out and add another tablespoon olive oil to the pan.
6. Turn up the heat, then add the potatoes and beetroot dice, season and cook, stirring for two-three minutes. Add about 60 ml of water, bang on lid, reduce heat and cook for 3-4 minutes.
7. Check to see if the beetroot and potato is tender and if it is, stir the onion mix back in, give it a stir, then chop the beetroot leaves into about 5 cm pieces and stir into the pot. Cover again and cook for a further minute or 2.
8. Once the leaves are tender, remove lid, squeeze over the juice of half the lemon or lime, Taste and season with more salt, pepper and lemon/lime juice if needed. Scrape any bits from bottom of pan and crush the walnuts with your fingers and stir into the mix.
9. Beat the eggs together and pour evenly over the mix in the pan and cook for a few minutes, then place the pan under a grill to finish off cooking, though you still want to keep it slightly moist in the middle as it will carry on cooking after you remove it from the heat.
10. Once ready, you need to invert it onto a large plate, so carefully place the plate over the frittata and flip to turn out. You’ll need a couple of dry tea towels and a nifty manoeuvre for this.
Serve warm with crème fraiche/sour cream and cherry relish if you fancy it.