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Monday, 21 May 2012

Adventures in Omelette #4 - Tuna, Onion & Feta Frittata

After the flagrant underachievement of my last post, I figured I'd try something a bit more complicated this time. I'm not going to get drawn into a discussion about whether or not this counts as an omelette. Sure, the preparation method is a little different (unless you commonly put your omelette, half-fried, under the grill to finish it off), but this is basically an omelette by any other name... Or, more specifically, an other name: Frittata.

In many cases, the only differences between an omelette and a frittata are the thickness of the finished product, and the fact that some people seem to assume an omelette gets folded... Weird...

This is one of those fine examples of finding an interesting recipe in a book, and then basically shoehorning in the contents of my fridge rather than buying the precise ingredients. So...

Ingredients:
  • 4 Eggs
  • 1 Onion, chopped
  • 80g Feta (approximately), crumbled
  • 1 Small Tin of Tuna, drained and flaked
  • Salt & Pepper to taste
  • 1 Tablespoon Olive Oil
Preparation Time: A little over 10 minutes

Tools Required:
  • Bowl for mixing
  • Fork, also for mixing
  • Knife, for to chop onion
  • Hob & Grill
  • Frying pan
The Process:
Start up the hob on a medium-low heat and pour in a tablespoon of olive oil. Also start up your grill, set to about 180C.

Beat the four eggs together in the bowl, chop your onion as finely as your preference dictates, then add to the eggs. Open and drain the tuna, flaking it into the mixture with the fork. Crumble in the Feta, stir thoroughly, then add salt and pepper to taste. It's worth noting that Feta is quite a salty cheese so, unless you're a massive fan of salty foods (and have no fear of hypertension), you could probably do without any extra. Stir it all in, then pour into the frying pan which should be up to temperature by this point. Leave to fry for about 4 minutes.

When the frittata is mostly set, take it off the hob and slam it under the grill for another 4 minutes, by which time it should have fluffed up nicely.

The Results:
According to the recipe I started with, this should serve two (albeit with added salad) but, being a complete porker, I finished the whole thing myself. The main problem here is that the average small tin of tuna contains rather too much tuna. The next problem is that my frying pan is just too darned huge to make a decent, thick frittata.

On the whole, though, this turned out pretty good. I do kind of wonder if perhaps I should have fried the onions on their own for a short while before adding the rest of the mixture to the pan. They weren't completely raw, and their crunch was quite a welcome addition to the medley of textures, but they did seem a little underdone. While I was preparing this, I had an impulsive whim to add some dried chilli, but decided against... and kind of regret it because, even when I got a mouthful with a decent pepper hit, it didn't really have much impact.

The good thing about finishing this off under the grill was that it gave the Feta more of an opportunity to melt and blend into the egg. It also really does make the whole thing fluff up nicely - which will be a strange experience for anyone like me, who had never before grilled a half-cooked omelette.

Apologies for the lack of photos this time - I really have been trying to get a shot of everything (interesting) I cook but, this time, I was just too hungry...

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