Living in a household where both humans can get pretty busy for weeks at a time (and the cats are useless at cooking), getting a slow cooker has been a life-saver. Rather than surviving on quick meals and take-outs during these times (think: production week), just a little bit of effort produced delicious and comforting meals, sometimes prepped at 11pm and cooking overnight. This was especially the case when making breakfast food that you can eat at any time, such as this Spanish tortilla and variations of it. You’ll always need between 6-8 eggs to start with, then add 2-3 other ingredients making sure to avoid food that produces too much moisture (e.g. mushrooms) if you’re planning to make the omelette / frittata last a few days. Once you’ve made this, you’ll have a handy snack to have as breakfast, or to stick into a wrap or pita bread, or for example chopped up and added to some greens, and consumed cold or heated up.
For this recipe I used:
- 8 eggs
- 2 small wild boar sausages, chopped into small cubes
- 8 baby potatoes, chopped into small cubes
- 80g chopped jalapeno cheddar
- ground pepper to taste
(I avoid adding salt to uncooked eggs as it tends to bring the water out of them, but that is a personal choice, you can add salt after it is cooked)
Other times I’ve replaced the potatoes/sausage combo (since chopping potatoes can be the most time-consuming part of the process) with sliced courgettes/sweetcorn/bacon or even finely chopped broccoli.
To make the cleaning time quicker, you may want to line your slow cooker with a baking sheet as so, cutting off the excess before covering with the lid:
Putting the whole thing together is easy: just whisk the eggs before adding your other ingredients. Then place in your slow cooker and even the top out with a spoon. Set your cooker on low heat for 8 hours and wake up to a delicious breakfast.
Please leave comments with other ideas for making frittata !