Friday, 17 May 2013

This dish is really a cross between the French dish Tartiflette, Spanish dish Tortilla and a Frittata. Called Hurd's Deep as I was making it one day when we saw a 35 foot basking shark off Alderney near Hurd's Deep Channel, so the names stuck ever since! This takes about 30 minutes to make and depending upon how hungry you are will feed 2 very hungry people. I'm ashamed to say we eat this in 15 minutes.

Cheese at sea is one of my favourite foods. Always buy a quality cheese that will melt and bubble when being cooked. There are some fantastic cheeses that you can buy whilst cruising and you can make so many quick dishes that are delicious at sea.

INGREDIENTS
6 Medium sized potatoes, cubed and par boiled
2 small onions
Small cherry tomatoes
Handful of parsley chopped finely
Stilton 100g
Wensleydale 150g
Salt & pepper
6 x eggs

HOW TO COOK THE FRITTATA

1. Slice the ends off potatoes and then cube finely (no need to peel)
2. Par boil the potatoes until soft but not broken
3. Chop the onions and sweat until translucent
4. Place the drained potatoes in a frying pan with some olive oil, turn heat up high and brown slightly
5. Place Onions on top. I also added with the onions some herbs, fennel seeds, sun dried tomatoes
6. Slice the tomatoes in half and place them cut side up in a pattern
7. Cover with chopped parsley
8. Cover liberally with the cheeses
9. Pour over the 6 beaten eggs
10. Place in oven for 15 minutes, until golden on top.

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