Rory’s ridonkulously easy deep dish frittata – no need for Dominos!

Now we all love a big dirty fat-ass pizza form time to time but if you’re looking for something a little less bold, you absolutely can achieve awesome pizza-like flavours without the post-meal food baby or the guilt associated with a 16 inch home delivery.

Here Rory’s created what he calls the’ Behemoth’ frittata. Take it away R-Dawg.

This will feed about 6 people and I suggest a huge pile of crunchy salad with this bad boy, home made slaw is a winner…it will give any pizza a serious run for its money!

Instructions

Step 1

Your ingredients.

Step 2

Get your slice on... cut the courgette and spuds to 1cm thickness and fine slice the onions.

Step 3

Cook off the spuds in plenty of well salted water, about 7-8 minutes will do it.

Step 4

Drain the spuds and leave to cool and firm up - season if they need it. No accounting for shite produce so keep and eye on this.

Step 5

Sling the courgette and onions into an oiled-up and wide frying pan - cook out on a gentle heat for about 10 minutes. You want lightly browned onions and soft courgette. Get critical here, season the veg well if required and to your own taste.

Step 6

When the onions and courgette are cooked lay the spuds on top.

Step 7

Next, break up the Feta and arrange on top of the spuds.

Step 8

As 'fruity' as this sounds...'arrange' the Serrano ham on top of everything... attention to detail at this stage is NOT critical... just go for it. Beat the eggs and season well, pour over and around the ingredients in the pan.

Step 9

Get the pan back on a medium heat to begin the cooking... this will take about 2-3 minutes to get the base cooked - watch like a hawk!

Step 10

Finish the Frittata under a hell-fired grill..depending on the aggression of your grill this should only take bout 4-5 minutes.

Step 11

Done deal - eat straight from the pan with the aforementioned slaw or a pile of crusty bread... and a mountain if fizzy booze.