It’s nice, isn’t it?! Straight from the category “Impress for less” :- )
This vegetable and egg mixture is layered in a loaf pan to make a multicolour frittata cake, which can be easily sliced. It makes for a stunning presentation, especially if blue potatoes are incorporated.
This is an easy to make and versatile party dish: It can be made a day ahead and served warm or a room temperature.
To be more precise this is not just a frittata, but this is supposed to be a signature frittata by Francois Payard, one of the most popular French pastry chef in America.
Vegetable frittata di Payard
(15 – 18 pieces)
3 large free-range eggs
2 small red peppers
1 small aubergine
2 blue potatoes
1 Tbsp grated parmesan
1 handful fresh basil
salt and freshly ground pepper
extra-virgin olive oil
- Preheat the oven to 200C and butter a loaf pan (25×14 cm)
- Cut the aubergine, leek, potatoes and courgettes into ½ cm-thick slice. Cut the peppers in half and remove the ribs and seeds.
- Coat the peppers with oil, place them on a backing sheet and roast in the oven for 15 – 20 minutes.
- Remove from the oven (leaving the oven on), place them in a bowl and cover for 15 minutes to create steam. Then remove the skin, slice thinly and set aside.
- Bring a pot of salted water to a boil, add the potato slices and cook just until you can pierce with a knife (6 min). Drain, set aside.
- Place two Tbsp of oil in a saute’ pan over a medium heat and cook the leek until tender (3 minutes). Remove the leek from the pan and set aside.
- Cook the aubergine and courgettes on both sides until nicely browned (2 minutes per side).
- Lightly beat the eggs in a bowl. Add the basil and parmesan, and season with salt and pepper.
- Line the bottom of a loaf pan with the potatoes, covering the entire surface. Season and pour just enough of the egg mixture over the potato slices to cover them.
- Then add a layer of aubergine slices, season and pout the egg mixture and then continue making a layer each of peppers, leek and courgettes.
- Pour the remaining egg mixture over the top and bake for 30 minutes. Remove from the oven and let the frittata cool in the pan.
- Once the frittata has cooled (better the day after), carefully unmold it by loosening the edge with a knife and turning the pan upside down on a cutting board. Trim the edges and cut it into squares.
- Serve warm or at room temperature with a small dollop of cream fresh or a scallion cream cheese on top of each square.