This versatile frittata makes a delicious starter, but I sometimes serve it as a main course and simply double up all the ingredients. Cut it into small diamonds to make canapés or tapas packed with Mediterranean flavours.
120g (4¼oz) courgettes (zucchini) or patty pan squashes, trimmed
100ml (scant 1 cup) olive oil, plus 2 tbsp to serve
6 eggs
salt and coarsely crushed pepper
200g (7oz) confit tomatoes (see below)
1 small thyme sprig, chopped
8 black olives, stoned (optional)
1 tbsp finely shredded flat parsley leaves
Cut the courgettes into 1 cm (½in) slices or halve the patty pans. Heat two-thirds of the olive oil in a frying pan, 20 – 22 cm (8–9in) in diameter and 4 cm (1½in) deep. When it is hot, add the courgettes and cook over a medium heat for 3 – 4 minutes.
In the meantime, lightly beat the eggs in a bowl and season sparingly with salt and pepper. Add the remaining oil, the confit tomatoes, thyme, and olives if using, to the pan. When everything is very hot, pour in the eggs and cook over a medium heat, stirring gently every few minutes with the side of a fork, as if making an omelette.
As soon as the eggs are half-cooked, stop stirring, and cook over a very low heat for 2 – 3 minutes, until the underside of the frittata is almost cooked. Slide it on to a lightly oiled plate, then invert it back into the pan and cook for another 2 minutes, still over a low heat, until both sides are cooked the same and the frittata is still soft in the middle. Scatter the parsley over the surface.
Slide the frittata on to a serving plate and cut into wedges. Brush with a little olive oil, and serve some freshly crushed pepper on the side. It is equally good served hot, warm or at room temperature.
Confit tomatoes
These complement many of my egg dishes. To prepare, peel 200g (7oz) very ripe tomatoes, preferably Roma or Marmande, then halve or quarter and deseed. Heat 250ml (1 cup) light olive oil in a saucepan to 70°C/150°F, then add the tomatoes, 1 halved garlic clove, a pinch of crushed white peppercorns, a thyme sprig and a bay leaf. Cook gently at 70°C/150°F for 10– 15 minutes until tender, but not soft. The riper the tomatoes are, the less time they will take.
Leave the tomatoes to cool in the pan, then transfer to a jar or bowl. Cover with cling film (plastic wrap) and keep in the fridge to use as required. Confit tomatoes will keep in the oil for at least 2 weeks. Just season them with salt and pepper before using. If you want to serve the tomatoes warm, place them under a low grill (broiler) briefly, or reheat in a saucepan with a splash of their oil for a few minutes.