EADT Suffolk - - Bramfield Meats -

This posh Ital­ian omelette, not too dis­sim­i­lar to the clas­sic Span­ish tor­tilla, makes a sim­ple tasty light lunch or mid­week sup­per. Here it is served with a potato and beet salad fin­ished with the brown crab­meat and chives, plus a basil-mar­i­nated her­itage tomato salad. I rest the frit­tata for 10 – 15 min­utes be­fore serv­ing, it re­ally is de­li­cious warm or room tem­per­a­ture, but not steam­ing hot. An op­tional ex­tra is to gen­tly fry red onions in olive oil and fold them into the egg-cream mix­ture along with slow-baked gar­lic cloves (wrap a bulb loosely in foil and bake at 180°C for 45 min­utes or un­til soft be­fore cool­ing and squeez­ing out the flesh). (serves 4 for a light lunch) 2 dressed crabs 2 hand­fuls of sam­phire, washed 6 duck eggs 4 tbsp dou­ble cream 2 good pinches chopped dill Sea salt and black pep­per­mill Lo­cal good rape­seed oil Le­mon halves 1 large hand­ful new po­ta­toes, cooked in their skins 1 large hand­ful baby beet­roots, cooked Few chive leaves 2 large hand­fuls her­itage toma­toes 1 small bunch basil (Greek is ideal) Water­cress

Pre-heat the oven to 180c. Dig out the meat from the crabs, di­vid­ing it into the flakier white and the softer brown.

Pick over the sam­phire, re­mov­ing any woody or dis­coloured parts.

Beat the eggs with a fork and mix with the cream, dill and sea­son­ing to taste in a bowl. Add the crab and sam­phire be­fore fold­ing to­gether.

Heat up a medium fry­ing pan and line with bak­ing parch­ment, brushed with oil, and when hot, pour in the mix­ture.

Once it is start­ing to look a lit­tle golden on the edges, trans­fer to the oven and bake un­til cooked through, ap­prox­i­mately 15 min­utes.

Mean­while make a good batch dress­ing with 1 part squeezed le­mon juice to 3 parts oil and sea­son­ing.

Mix the brown meat with enough dress­ing to loosen it. Fold this into the po­ta­toes and beets cut into chunks, along with chopped chives and sea­son­ing.

Sep­a­rately cut the toma­toes into a va­ri­ety of bite-shaped shapes, driz­zle with dress­ing, scat­ter with basil and sea­son well. Dress the water­cress.

Re­move the frit­tata and al­low to cool for a good 5 – 10 min­utes in the pan. Cut into wedges and serve along­side the sal­ads.

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