Cheat's Frittata

This recipe came about after we over-indulged one night at the mobile fish and chip van that came visiting a site we were staying on. I was left with some chips that non of us could finish and I didn't want them to go to the barrel-shaped brown spaniel so I wrapped them and popped them in the cool box for the next day, thinking I might try to make something delicious for dinner (I get brilliant ideas like that after several glasses of wine!!)

The following evening the challenge was on to make a whole new meal out of my cold and rather unpromising looking chips. All I could think of was to try a frittata and I am pleased to report that it worked a treat. We all felt it was tastier than one made either from scratch or from left over boiled potatoes.

I tend to make mine fairly plain because we often serve it alongside something from the BBQ. If you want it to be more of a main meal you can always add other ingredients such a ham, bacon, vegetables on so on.

I can confirm that the Frittata passes the fat brown spaniel taste test too!

CHEAT'S FRITTATA RECIPE - Serves 4

Ingredients

2 tbsp oil
400g left-over chips, chopped into bite-size pieces
4 eggs, beaten
4 spring onions, chopped fairly finely
25g Cheddar cheese, grated

Method

Heat a frying pan over a medium heat with the oil and add the chips. Cook for a few minutes, turning to heat the chips through.

Whisk the eggs and add the spring onions and some seasoning.

Lower the heat under the chips and pour in the egg mix. Sprinkle the cheese over the top and cook for around 8 minutes until the egg mix is almost set.

While this is happening, if you have a grill, light it and let it heat up. Pop the frittata under the grill to brown the top. This is more for appearance than taste so, if you don't have a grill, don't worry because it will still taste delicious.

Serve with tomato ketchup or brown sauce. Lovely with sausages for breakfast too!

Camping Drop Scone Recipe

When I was a kid we used to make these little drop scones on a Sunday afternoon. We would have them with butter and jam, maple syrup or, occasionally, clotted cream and jam. They are really quick and easy to make and are perfect to make when camping. I take a zip-lock bag with the dry ingredients weighed out and mixed already with me. All I have to do on site is mix in the wet ingredients.

CAMPING DROP SCONES

Ingredients

115g Plain Flour
1/2 tsp Cream of Tartar
1/4 tsp Bicarbonate of Soda
Pinch of Salt
1 tsp Caster Sugar
1 Beaten Egg
1/4 pnt Milk
A knob of butter


Method

Mix the first 5 (dry) ingredients together and store in a zip-lock bag and take with you.

When the urge comes upon you, make a well in the centre of the dry ingredients (best done in a bowl but can be done, at a push, in the zip-lock bag if you don't have a bowl or can't be bothered to wash up afterwards!) and whisk in the egg and the milk, making a smooth batter.

Lightly butter a flat griddle or frying pan and heat it up over a medium heat. Drop (hence their name) dollops of the batter onto the griddle. After a minute or two, little bubbles will start to appear on the surface. When they do, flip them over for another 1-2 minutes.

Serve with butter and jam, clotted cream and jam, fresh strawberries, maple syrup or anything else that takes your fancy.

Enjoy!

If you have any left over mix we can confirm that fat brown spaniels like them too - particularly with strawberry jam!