Hey everyone, it’s John, welcome to our recipe page. Today, we’re going to prepare a special dish, use-up ham, shallot, chili & pepper frittata. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Use-up Ham, Shallot, Chili & Pepper Frittata is one of the most well liked of current trending foods on earth. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions daily. Use-up Ham, Shallot, Chili & Pepper Frittata is something which I have loved my whole life. They’re fine and they look fantastic.
This is a West Indian marinade used for generations. It's best suited for fish and game. I like it on chicken and. I like a pure, chili-flavored chili oil for most cooking, but after consuming so much Lao Gan Ma Spicy So here I give you Crispy Shallot Chili Oil.
To begin with this particular recipe, we must first prepare a few ingredients. You can have use-up ham, shallot, chili & pepper frittata using 12 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Use-up Ham, Shallot, Chili & Pepper Frittata:
- Prepare 250 g new potatoes, skins on
- Prepare 40 g butter
- Take 4 banana shallots, peeled and sliced
- Make ready 4 cloves garlic, sliced
- Get 1 red chili with seeds, sliced
- Get 1 red pepper, deseeded and in thin, short slices
- Make ready 6 eggs
- Prepare 150 ml milk
- Prepare Salt
- Get Ground black pepper
- Take 150 g baked ham, diced
- Get 70 g Comté cheese, grated
Delicate enough to eat raw and easy to roast to melt-in-your-mouth perfection, shallots are a. Shallots are great for perking up green beans: for a reliably tasty side, quick-pickle shallots and sauté them with green beans. Learn how to use shallots and more here. Historically, the shallot has been used for both for its nutritional and aromatic properties in Indian, Asian, French and Mediterranean cooking.
Steps to make Use-up Ham, Shallot, Chili & Pepper Frittata:
- Pre-heat oven to Gas Mark 4 or electric equivalent (Circotherm 160C).
- Boil the potatoes in salted water until almost cooked, allow to cool then thickly slice and set aside.
- Use a little of the butter to lightly grease a baking dish.
- Melt the remaining butter in a frying pan and gently fry the shallots for 4 minutes, stirring only to avoid sticking. Add the garlic, chili and pepper and stir gently but thoroughly. Cook for a further 4 minutes or until all is softened but not burnt.
- Beat the eggs and milk together in a mixing bowl, then gently stir in the shallots, garlic, chili and pepper, add the seasoning and finally stir in the ham and cheese.
- Layer the potatoes in the greased baking dish, then pour on the egg mixture ensuring that it is distributed evenly.
- Cook in the pre-heated oven for 40-45 minutes and serve piping hot onto warmed plates, either on its own or with accompaniments of your choice. A light salad goes well.
Learn how to use shallots and more here. Historically, the shallot has been used for both for its nutritional and aromatic properties in Indian, Asian, French and Mediterranean cooking. Most shallots have a copper-colored peel and an off-white flesh, which is sometimes broken up by green. Shallots have a taste that is somewhere between garlic and onion. They are milder and sweeter than onions.
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