Tuesday, 18 August 2015

Bean and rice frittata





If you're a gourmet and your blood is beginning to boil at the sight of  he ingredients in the picture, be warned: by the end of the recipe, your hands will find themselves involuntarily sharpening the meat cleaver.

Yes, yes, there are more notes of rajma rice in this frittata than of Italy, but isn't that what cooking is all about? Mixing this and that, until you get something you're happy with?

Besides, in spite of 8 diverse ingredients (the frittata is made up almost entirely  of bits of ingredients in the refrigerator), everything socialised in a single pan on the stovetop. And it did taste good!

So here goes.

The ingredients, and then of course, there's salt and 2 tsp oil.

Sauté onions and garlic in a heavy-bottomed saucepan until translucent and fragrant.

Add tomatoes and potatoes and cook covered, until the potatoes are tender.

Add the cooked kidney beans with a little cooking liquid, season and cook, covered, for a few minutes.

When the bean mixture gets slightly pasty, spread the rice out on top and add 3 beaten eggs, easing them to the sides with a flat spatula.

Resist the temptation to give the mixture a hearty stir, and cover with a tight-fitting lid. Leave on low heat until the eggs set. Cool for around 10 minutes.

Cut into wedges and turn over, so that the firm rice base forms a nice crust.

Garnish with cheese, coriander, parsley, ketchup or anything else that takes your fancy, or has been unearthed from the refrigerator.

Notes

While I have measured each ingredient, it's not really necessary.