One of the best things about making frittata is you can literally clear out your fridge at the same time: use up the bits and pieces of left over meat, cheese, herbs and vegetables which are somehow hidden in the bottom of the crisper drawer. It is incredibly easy and fast to make, you can make plenty for the next day’s lunch box as well. Add a nice green salad or salsa, and you are good to go.
This frittata here is between an Italian frittata and a Spanish tortilla with an unusual Asian twist: Kimchi! It gives the dish some heat and a slight umami flavour. If you love kimchi, it will be something you will make again and again.
I love the potato addition as it give the dish a really nice texture. I prefer new potatoes, as they are crisp and remain a bite after cooked. In this recipe, they are thinly (relatively) cut and pan-fried without parboiled beforehand. As for the vegetables, use any you have in hand or buy any type you prefer. I use broccoli, bell pepper and courgette, but I imagine spinach, mushroom, Swiss chard, asparagus, peas and many others should work brilliantly too.
Note: use kimchi that has been well fermented rather than freshly made one as the better kimchi flavour there is, the tastier frittata you will have. I made my own kimchi with additional purple perilla leaves (a leafy herb of the mint family, I found them in the Asian market) which provides a lovely licorice taste. However shop-bought kimchi will be totally fine too but definitely choose a good quality one.
Kimchi Frittata Recipe
- 300g new potato, thinly sliced
- 8 free-range or organic eggs (2 per person, so you know if you want to make a bigger potion)
- a handful of broccoli, roughly chopped
- Half a courgette, halve lengthwise then cut into half moon disks
- A small red bell pepper, diced
- 1 cup of packed Kimchi, homemade or shop-bought
- salt and pepper to taste
- Vegetable oil
Preheat the oven grill (broiler) to the highest.
Beat the eggs in a large bowl and season with a good pinch of sea salt and freshly ground black pepper. Set aside.
Warm a splash of vegetable oil in a (oven proof) frying pan or skillet and then add the sliced potato, pan-fry for about 5 minutes or until the potato turn golden brown and translucent. Turn a few times to make sure they are evenly cooked. Season to taste.
Add vegetables to the potato and fry for a minute, add another pinch of salt and pepper to the pan, put the lid on and cook the vegetables for about 4 minutes on medium low heat, stir once or twice. Add kimchi and combine well.
Turn the heat up to medium and pour in the beaten eggs and make sure the vegetables are covered evenly with the egg. Cook on the stove until the edge of the egg has started to turn solid, and there are air bubbles popping up everywhere in between the vegetables.
Transfer the pan to the oven under the grill for about 6-9 minutes or until the eggs are set and the surface takes on a nice brown colour.
Remove the pan from the oven and set aside to cool down a little bit. You can either turn the frittata on a serving plate or serve it straight from the pan.
Served with more kimchi if desire (see picture).