With no sign of blight in the garden to date, and with so little else ready in the vegetable bed, I thought I’d see if I had any potatoes to enter into the Donhead St Mary Summer Show, vegetable class. I emptied one bag to find a measly offering, only enough for one single meal - probably the same weight as the original seed potatoes I planted in the spring. A dead loss. So I dug some up from the vegetable bed, which looked as if they were doing better. And what joy. Large creamy white tubers of Wilja potatoes. I adore newly dug potatoes like this and it’s potluck in my garden. It got me thinking how confusing this whole variety thing can be. I don’t know my waxy from my floury - new from old and mains from earlies. So off I go to the trusty Internet. It’s helped, so here’s a quick guide as to what is best for what.
Waxy potatoes (firm)
Recommended: - Marfona; Maris Peer; Nicola; Charlotte; Estima; Cara; Duke of York Firm, creamy potatoes. Great for baking and boiling as they keep their shape, especially good for salads - Not good for mashing as difficult to get smooth.
Floury potatoes (fluffy)
Recommended: - King Edwards; Maris Piper; Desiree; Rooster; Santé; Romano Good all-rounders, brighter and grainy. Best types for chipping, baking; roasting, layering (e.g.dauphinoise) and mashing. Not good for boiling as they fall apart.
Somewhere in the middle of waxy / floury
Recommended: - Wilja and Estima. These are the most popular types in terms of planting in the UK (especially now in Ludwell) - very versatile.
New/Salad potatoes (These are all ‘earlies’)
These are the best of young, immature potatoes harvested in early summer.
Recommended:- Maris Bard; Concorde; Premiere; Rocket; Pink Fir Apple; Charlotte. Usually boiled whole with the thin skin in tact, good sautéed or for salads.
That said, I return to my (now ‘prize winning’) potatoes, which I needed to use up. My family’s vote usually goes to the Frittata. I make this often to serve as finger foods, or to take on picnics or packed lunches as it is so easy. You can make a frittata out of almost anything. Fridge leftovers are the best, especially with mixed ends of cheese; cold sausages, vegetables or herbs but avoid tomatoes, as they are too wet. My sister makes a spectacular cauliflower and blue cheese frittata, so ‘anything goes’. Essentially it’s the eggs and potato that make it a Frittata.
I returned to the Internet to look up the difference between a Spanish Tortilla and an Italian Frittata. Well, the debate is a heated one, but from what I gather one is flipped or folded like an omelette, not always with potato (a Tortilla in my book) and the other cooked partly on the stovetop and then grilled or oven cooked and served ‘open-faced’. A Frittata. To avoid a barny in the village, I’m declaring them close relatives and sticking to a ‘frittata’ for this month's recipe. aif
Summer Pea and Mint Frittata (a close relative to the tortilla)
Serves 6-8 when using a deep 10” (25cm) frying pan.
Approx. £0.80 pp when all ingredients purchased at Ludwell Stores.
2 Medium white onions, thinly sliced
300 grams Cooked new/waxy potatoes cut into chunks e.g. Wilja
250 grams Medium Cheddar, grated (Feta adds a ‘tang’ and still good)
6-8 Fresh mint leaves, chopped
6 Medium eggs beaten
250 grams Frozen peas
2 tbls Olive oil
Oven 190C / Gas mark 7 / AGA roasting oven, grid on second shelf
1. Using a deep ovenproof frying pan with non-stick base, cook the sliced onion slowly in the olive oil until translucent and it starts to caramelize, but not fry. This may take up to 20 minutes.
2. Add the cooked cold potatoes. (Keep the skin on summer potatoes)
3. Cook for 10 minutes so the potatoes brown slightly, but don’t overcook (if you are using left over older potatoes, you shouldn’t let them fall apart, you want to see clear chunks of potato in this dish when cut)
4. Mix all but a small handful of the grated cheese with the mint and frozen peas (don’t thaw or cook the peas as you want them to stay bright green.)
5. Taking the pan off the heat, stir the cheese mix into the onion and potatoes until really well blended. It will look as if it won’t all fit in, but it will eventually.
6. On a low heat, keep the mix moving as the cheese melts and allow it to cook for a further 4-5 minutes. (If using feta or non melting type cheese, mix well without cooking further)
7. Mix the eggs well with the seasoning, lots of black pepper and salt, depending on the flavour and strength of your cheese.
8. Still on the heat, make little holes in your now fairly thick mix, pour the egg mix in slowly ensuring it goes right to the bottom of the pan and spreads across the whole frittata and not sit on the top (or it will look like an omelette and the bottom will fall apart on cutting). Mix carefully and well.
9. Sprinkle with the remaining cheese to which you can add pine-nuts and pop into a medium oven for 15-20 minutes until golden and firm but not too solid.
10. Allow to cool before cutting into wedges or little squares for finger food.
This is best served at room temperature or warmed slightly, with a salad.
NB. If you don’t have an ovenproof pan (i.e. your frying pan has a wooden or plastic handle), you can finish this frittata under a grill, not set too high, allowing it to set and turn golden, watching it very carefully.
If chilled, like all cheese/egg baked dishes, they can go a little sweaty in the fridge, therefore bring back to room temperature, preferably uncovered before serving.
A truly, truly scrumptious summer picnic or drinks party nibble.
These musings and recipes are gleaned from The Donhead Digest with the permission of AIF, their author.
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