I was recently required to whip up some munchies for an outdoor event. I needed something to feed a few, that could be made quickly and easily, that looked and tasted great and that could be eaten at room temp or cold. My go to.....the humble frittata. It's really a quiche without the pastry (yes that does mean that it is also gluten free - another box ticked!) and whipping one up in your Combi-Steam could not be simpler. I do it all in the one dish so there is really no hard work involved and a little bit of moisture keeps it light and fluffy and helps to prevent some of that “sinking feeling” when you take it out of the oven.

Pack it in a picnic, school lunch boxes or serve as a lovely brunch, lunch or dinner with a green salad on the side. It’s also wondering cut into pieces and served as finger food or as part of a tapas board feast alongside some other yummies. Check out my Facebook page for a Royal Re-Do on Patatas Bravas done in your Combi-Steam too.

Often a frittata or spanish tortilla is created by starting on your cooktop and then finishing under a grill. This CSQ spin of course, makes it as simple as possible and uses your Combi to its maximum potential eliminating extra steps and processes and extra washing up. In my brand of choice there is also an automated way to cook this recipe so check the notes and the bottom if you are a V-ZUG or Wolf owner.

For those of you who are on a New Years resolution with something based around healthier eating this is a great make ahead and re-heat for breakkie or to take for lunch so keep that in mind also. And as you know I am also in love with using up those leftovers so you can really play with the combination of the base using whatever veggies you have floating around in that pesky crisper drawer - anything goes!

Potato, Tomato & Frittata (serves 6-8 as a meal)

Ingredients
2 medium floury potatoes or 1 medium sweet potato (peeled and sliced around 1cm thick)
2 cups baby spinach leaves
12 cherry or mini roma tomatoes (halved)
1 cup basil leaves (torn roughly)
1 tsp ground nutmeg
10 XL eggs
3 tbs cream (or milk)
½ tbs olive oil
S&P
½ cup grated parmesan

Method:

1. Grease and line a large ceramic or glass oven proof dish with baking paper. Add the potato slices, drizzle with olive oil, sprinkle with nutmeg and season well with S&P. Toss a little to coat then flatten out again.

2. Place the dish into the Combi-Steam. Don’t pre-heat. Select Combination Steam (Hot Air+Steaming) and set the temperature to 200°C. (Variable steam at 30% if required) Cook for 12 minutes or until just tender.

3. Meanwhile combine the eggs and cream together with a whisk. Don’t make it too bubbly and airy - just combine it gently until you have a nice consistent mixture. Season it really well with salt and pepper.

4. Remove dish from the oven and sprinkle over spinach and basil. Give it a little toss around to combine it a bit. It doesn’t matter if the potatoes break a little bit but try to be gentle. Re-arrange the filling to make it evenly spread out in the dish.

5. Pour the egg mixture over the potatoes. Jiggle the dish to help the egg move all the way to the bottom and all through the cracks - even lift up some of the potatoes here and there to help it.

6. Scatter the tomatoes on top the sprinkle with the parmesan.

7. Return the dish to the oven. (For variable Steam reduce to 20%). Bake for 40 minutes or until set and golden browned and puffed.

8. Remove and set aside to cool in the dish.

9. Use the paper to lift it out and place onto a cake rack. Slice and serve warm or at room temperature or allow to cool completely and store in an airtight container for up to 3 days in the fridge.

Notes:

*Try other flavour combinations like pumpkin, goats cheese & rocket or mushroom, parmesan and chives.

*In a V-ZUG or Wolf Combi-Steam you have a function called BakeOMatic. This can be cooked automatically using the Soufflé' option - I recommend Medium Browned. It will set the temperature and cooking time for you. Just make sure the oven is cool after you do Step 2. You can also use your Hot Air Humid option in V-ZUG and Wolf instead of Hot Air with Steaming - so many options that may provide slightly different results so it’s worth experimenting to find what you like best.

If you need some help with your everyday bits and pieces my download is perfect to get you started. You can print it and keep it handy in your palace kitchen and refer to it to keep you on the right track.

I think this one will become a quick, easy and delish favourite before too long.

Happy Combi-Steaming!

Yours in the kitchen,

The CSQ. x.