Ingredients 5 eggs
4 tbsp oil
1 shallot, chopped
About 4 sticks celery, chopped finely
125 g potato, diced
1 garlic clove, chopped
1 - 2 tbsp parsley, chopped finely
About 75 g cooked macaroni (or any small pasta)
2 tbsp Mediterranean stuffed olives
Salad, to serve
Heat half the oil in a frypan. Add the onions and potatoes and cook for about 5 minutes.
Add the chopped celery, and fry, stirring until the potato is done and browning - about 10 minutes.
Stir in the chopped garlic and cook for another minute. Remove the pan and put the vegetables on a plate and keep warm.
Beat the eggs and add the parsley. Season with salt and pepper. if you are not using the olives I did, put some chili flakes or similar in, at this stage.
Put 1 tbsp of the oil in the pan and add half the egg mixture to it.
Add the cooked vegetables on top.
Next add the cooked macaroni and half of the olives.
Pour on the remaining egg mixture, and cook until the sides start to set.
Life the edges of the frittata and let the uncooked egg spread underneath. Cook, shaking the pan sometimes, until the bottom is a light golden brown colour.
Carefully slide the frittata out of the pan and onto a large plate. I had problems doing this, so be very careful! Best to use a very large spatula or else use two so it doesn't break as you slide it out.
Heat the remaining oil, invert the frittata into the pan and cook till the other side is going brown and the egg is set.
Put the frittata onto a warmed serving dish and garnish with the remaining olives.
Cut into wedges and serve either hot, or at room temperature. Ideal for a buffet, cut into squares.