Day 126: studded with summery sweetness

What stunning weather we're having this weekend here in the UK. I hope wherever you are in the world it's the same for you too, or at least the kind of weather that makes you happy. I do adore the sunshine, from under a parasol, but find equal happiness in the crisp days of autumn and winter.

No prizes for guessing that I'm keeping this entry short. We’re off for a nice bike ride through the countryside to one of our favourite little pubs; it’s over 400 years old and its insides kept cool by 2-foot thick stone walls. Perfect enjoying essential post-ride refreshments/hydration.

So, without further ado, my next pick for the Nigella Summer line-up: Potato and Pea Frittata. I've chosen this one because a) it sounds delicious (love peas, but they must be petit pois: this is not snobbery I just don't like the larger garden pea very much - at least not frozen), and b) I don't think I've ever made a frittata before. I did try my hand at a Spanish tortilla at University when we had a Spanish-themed feast in our house, though I believe they are finished differently to a frittata; the latter being finished in the oven and the omelette/tortilla flipped in the pan. If I recall, I was too scared to flip my Spanish omelette, so I did in fact finish it - albeit controversially perhaps - under the grill. I don’t recall smooth up-ending onto the plate though!

Nigella’s Potato and Pea Frittata

I used frozen petit pois and reached across the Ionian Sea, to Greece, and grated in some feta that needed using. I used a few extra eggs as well as I wasn’t convinced the large eggs I brought were actually large. Big relief that you don’t need to flip a frittata during cooking, but there is always an element of pre-match nerves when anything needs flipping out onto a plate. At the end of the day, it doesn’t matter if it falls apart - it’ll taste good - but you still want it to go your way. Not least so you can take a nice photo.

Flavour musings

Nigella’s Potato and Pea Frittata made for fabulous summer eating. It's studded with the summery sweetness of sugary peas and tender new potatoes, balanced perfectly by parmesan saltiness and the gentle heat of a generous grind of pepper. I echoed that green sweetness with a side serving of pea shoots and a little extra grating of salty parmesan.

You’ll find the recipe to this in Nigella Summer.