Do you remember Rachel, the baking fairy from one of my first posts? Well, she used to live in a house full of absolute nutcases. They ranged from hermitic hippie to megalomanic casanova to uptight adult in a house full of students. One of these nutcases, we’ll call her E., used to drive us insane, especially in the kitchen.
All of Rachel’s housemates were vultures to some extent, aimlessly hanging around the kitchen whenever we were cooking, because we used to share whatever we made with the others, especially in the beginning. They would try to look casual, nonchalantly sitting at the kitchen table, infinitely polishing a teacup, waiting until we finished cooking. If we didn’t offer any of our tasty tasty dish, they’d usually soon be off. E., however, was a different story altogether. Her room was conveniently located right next to the kitchen, so by the sounds and smells, she could pretty much tell when we were about to serve up. At this exact moment, she’d come out of her room, and without exception, every single time, say “Hhhhhhmmmmm that smells GOOD!”. In the beginning, we were flattered, and we’d say “Why yes, yes it does, thank you, would you like some?”, after which she always gladly accepted and finished the lot for us, regardless of how much there was left in the pan, and without asking if maybe we wanted a second serving.
When we started noticing her convenient timing, and when we never saw any of our kindness returned, we became more and more reluctant to share our cookings with her, and we decided that we’d stop offering.
She wasn’t discouraged that easily though. In addition to the usual “That smells deee-li-cious!”, we now got “Ohhh I haven’t gone to the shops today… I don’t have anything to eat!”, followed by “Woooow that looks GOOD, is that tuna? Hmm-hm, deeee-lish! You two are such amazing chefs! Wow!” and an expectant look in our direction.
By this point, we’d usually start to feel awkward, or it’d become difficult to contain our laughter, and we’d give in. However, because we kept feeding the dragon, so to speak, the dragon got cheekier and cheekier, up to the point where she said “Oh that looks great, you simply HAVE to give me some, I’m so hungry, I’ve had such a long and hard day, you guys wouldn’t understand, you’re just students.” and we saw our two portions being divided into two half portions for us, and one full portion for E.
Obviously, we were getting beyond annoyed now, and we were steadily floating towards anger. The next time, we decided, no matter what E. said, we’d keep our food to ourselves. And we were brave little soldiers, the two of us, trying to keep a straight face as we listened to E. raving about our amazing kitchen skills. “Oh woow, that looks amazing, so much better than what I usually cook! I don’t know if I’ll cook anything tonight, I can’t be bothered going to the shops, you know… Hmm is that mozzarella? Dear God the day I had today, I’m simply exhausted! Wow, that just looks so good. You simply HAVE to tell me how you make that!”
Aaaahh, now there’s something that we can do!
To serve two, you take
– 2 new potatoes
– 1 red onion
– 6 eggs
– one ball of mozzarella
– one tomato
– some parmesan (optional)
– some crushed chilies, some salt and some pepper
– some fresh basil if you happen to have some
Wash the new potatoes so that no dirt is stuck to them, cut them into slices, chuck out the heads. Slice rings out of the onion, and gently fry them in a frying pan with some olive oil, the potatoes and a small sprinkle of crushed chilies.
Whisk up the eggs in a bowl, add some salt and pepper, and some parmesan cheese if you fancy. Slice the mozzarella and the tomato into fairly thin slices. Once the potatoes and the onions have gone reasonably soft, make sure that they’re spread out well over the bottom of the frying pan and add the eggs. Now quickly add the tomatoes and the mozzarella slices, push them under so that they’re covered in egg. If you want to add fresh basil, do it now, with the tomatoes and mozzarella.
Put a lid on the pan and turn the fire low so that you don’t burn the bottom while the top stays soft.
If you have a grill, heat it. When your frittata is done, sprinkle over a little more parmesan and give it a quick blast under the grill.
Serve with tasty bread.