- 250g potatoes
- 1 aubergine
- 1 red onion
- A handful of mint, leaves only
- 250g cherry vine tomatoes
- 6 eggs
- 1 tsp dried oregano
- ½ x 250g ricotta
- 1 tbsp aged balsamic vinegar
- 50g peppery salad mix
- Sea salt
- 1½ tbsp olive oil
- Freshly ground pepper
- Medium pan with a lid
- Deep frying pan
- 1.
Fill your kettle and boil it, then fill a medium-sized pan with the hot water. Add a pinch of salt and put the pan on the hob to boil. Scrub the potatoes and chop them into 1cm-thick chunks. When the pan is boiling, add the potatoes and simmer for 8-10 mins till tender.
- 2.
While the potatoes cook, trim the aubergine and cut it into dice around 1cm thick. Warm a deep frying pan over a medium heat. Add ½ tbsp oil and the aubergine. Stir to mix, then fry for 6-8 mins till the aubergine is browned all over and tender.
- 3.
While the aubergine fries, trim, peel and thinly slice the red onion. Pick the mint leaves and finely shred them. Halve the cherry tomatoes. The potatoes should be ready by now, so check they are tender, then drain them. Lift the aubergine out of the frying pan and set aside on a plate.
- 4.
Add another ½ tbsp oil to the frying pan with the onion, cherry tomatoes and the potatoes. Season with a pinch of salt and pepper. Fry, stirring often, for 5-6 mins till the onion and potatoes are lightly browned and the tomatoes have started to soften.
- 5.
While the veg fry, crack the eggs into a bowl and season with a little salt and pepper. Beat with a fork or whisk till the eggs are combined. Preheat your grill to high.
- 6.
Stir the aubergine back into the frying pan. Add half the mint and 1 tsp dried oregano. Stir, then pour the eggs into the pan and swirl them around to evenly coat. Drop spoonfuls of ricotta into the pan (you only need half the tub, the rest will keep in the fridge, and is a perfect topping for jacket potatoes). Turn the heat down to medium-low and fry the frittata for 3-4 mins till the base is set.
- 7.
Transfer the frittata to the grill and cook for 5-8 mins till set and golden. While the frittata grills, whisk 1 tbsp aged balsamic vinegar with ½ tbsp olive oil and a pinch of salt and pepper in a large bowl. Add the salad leaves and toss to mix.
- 8.
When the frittata is set, take it out from under the grill and let it rest for 2-3 mins. Serve in thick wedges, with the peppery salad on the side, and garnished with the remaining mint.
- Tip
The right pan for the job
If your frying pan isn't suitable for going under the grill, simply follow the recipe up to the end of step 5. Scoop all the veg into a heatproof dish with the mint and dried oregano and pour over the beaten eggs. Dollop over the grill and grill till set and golden-brown.