I didn't know that Italians had fritattas for dinner, not breakfast like I'm accustomed to. Upon hearing this delightful information, I set about making dinner based around this wonderful idea. So, I made a delicious fritatta packed full of parmesan, courgette and potato. Put the meat to the side, a delicious sage and chicken feast. Recipe follows.
For the Fritatta
2 Courgettes, mandolined into thin slices
3 Medium Potatoes, mandolined into thin slices
100g Parmesan Cheese, Grated
A Handful of Basil Leaves, shredded
For the Chicken
4 Chicken Thighs, bone in skin side down
800g Crushed Tomatoes
5 Cloves of Garlic, roughly chopped
3 Teaspoons of Dried Sage
2 Red Onions, roughly diced
2 Tablespoons of Red Wine Vinegar
In a well oiled frying pan on a medium high heat, brown all sides of the chicken thighs until well browned. Once browned, turn the chicken skin side up. Around it, add the garlic and diced onions. Saute those until they begin to brown.
Add the tomato, red wine vinegar and sage. Reduce to a medium heat and simmer for 25 minutes until the chicken is cooked. Salt and pepper to taste. While that's cooking, make the fritatta.
In a non stick or well seasoned cast iron frying pan, batch fry in olive the potato slices and courgettes so each is brown on each side. Once done, make sure the pan is well oiled and layer the pan with scales alternating slices of courgette and potato for one layer.
Then, in a mixing bowl, beat up the eggs, basil and parmesan really well until the egg is consistent in texture and the parmesan is well distributed. Mix in the remaining courgette and potato along with a generous amount of pepper.
Bring the heat of the frying pan to a medium low temperature, then add the egg/vegetable mixture. fry on a low heat, and cover with a lid. That will help the top set. Once the top is set, it's done. (about 10-15 minutes.) Turn out onto a plate and garnish with fresh basil and salt.
Serve with the chicken.