CHICKEN, GREEN OLIVE & MANCHEGO FRIT­TATA, FRESH SPRING GREENS

Cuisine - - SARAH TUCK -

SERVES 6-8 / PREPA­RA­TION 30 MIN­UTES / COOK­ING 35-40 MIN­UTES

The frit­tata has a pleas­ant tangy bite from the olives and manchego – it also pairs well with the al­li­oli served with the fideua (recipe over­leaf).

120ml olive oil plus

2 ta­ble­spoons ex­tra

1 medium onion, finely chopped

300g waxy pota­toes, peeled, halved and cut into thin slices

7 eggs, size 7

300g shred­ded roast chicken ½ cup Span­ish green olives, squashed with the base of a mug and stones re­moved

¾ cup manchego cheese, grated

Heat 2 ta­ble­spoons of olive oil in a 22cm fry­ing pan over a medium heat. Add the onion and cook gen­tly for 10 min­utes un­til soft, then re­move from the pan and set aside. Heat the re­main­ing oil in the pan, add the potato and cook 12-15 min­utes un­til they are eas­ily pierced with the tip of a knife. Re­move the pota­toes and drain in a sieve to re­move ex­cess oil. (Do not wipe out the pan). Whisk the eggs and sea­son well with sea salt and freshly ground black pep­per, (go lightly with the salt as the olives are also salty) and leave to stand for 10 min­utes. Stir through chicken, olives, and two-thirds of the manchego.

Pre­heat the grill and po­si­tion the oven rack about 20cm from the el­e­ment. Heat 2 ta­ble­spoons oil in the pan over a medium heat. Pour in the frit­tata mix­ture and cook for about 12-15 min­utes un­til it is start­ing to come away from the edge of the pan. Sprin­kle with the re­main­ing cheese and put un­der the grill for a fur­ther 5 min­utes un­til just cooked through and golden. Serve at room tem­per­a­ture topped with fresh spring greens. If you wish, add a dol­lop of the al­li­oli from the fideua dish.

FRESH SPRING GREENS

1 tea­spoon olive oil

1 tea­spoon le­mon juice

2 cups mesclun salad mix

1 cup mi­cro greens

Whisk the oil, le­mon juice, some salt and freshly ground black pep­per in a bowl and toss through the salad mix and mi­cro greens. Serve on slices of frit­tata.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.