Are you sick and tired of eating the same old boring sandwiches and salads during your lunch hour?
Are those limp lettuce leaves festering at the back of your fridge getting you down? Or does every member of staff at Pret a Manger know your lunch order?
Perhaps it’s time to shake things up a bit, eat a healthy meal and return to your office fullfilled, smug in the knowledge that you’ve just learned a new skill.
I did just that earlier this week, having been invited by Tefal to see how their Ingenio cookware works in a professional kitchen, and to learn a few easy recipes along the way.
L’Atelier Des Chefs cookery school runs a 30 minute street food class, which is the perfect way to spend a lunch hour: learn how to cook a new dish and then either pack it up and take it away, or scoff it down in their bar area with a glass of wine, before hot-footing it back to the office.
Our group took this format and doubled it. We made frittata with a truffled tomato sauce, photographed it (natch), ate it and then returned to the kitchen for round two: chicken shawarma, homemade wraps, tzatziki and a crisp salad.
These particular recipes were chosen to really show off the versatility of the Tefal Ingenio pans. We started our recipes on the hob, before unclipping the handles and popping the pans in the oven to bake. The handles clip on and off with a very satisfying click.
My previous attempts at frittata had previously always ended up as a big plate of mush, following bodged attempts at turning the omelette over mid-cook. Now I know how chefs do it – they bung the whole pan in the oven.
And now, I can do it too, thanks to Tefal’s generous gift of a set of Ingenio pans which I’ve brought home to my non-existent kitchen.[Tweet “Forget complicated #cooking, try #lazycooking #food #ingenio #recipes #foodie @TefalUK “]
Here is the frittata recipe – but in typical fashion, I’m made it slightly more ‘lazy’ – with substitutes and some shortcuts:
Frittata with a truffled tomato sauce (serves 6):
For the frittata:
- 8 eggs, whisked
- 1 red pepper, thinly sliced
- 1 red onion, finely chopped
- 120g new potatoes (skin on), thinly sliced
- Handful of parsley, finely chopped
- 5 pinches Piment d’Espelette (bizarrely I do actually have this in my cupboard, but you can substitute it with hot paprika powder)
- 2 pinches course sea salt
- 70ml olive oil
- (Add smoky bacon or chorizo if you fancy something meaty)
For the tomato sauce:
- 300g cherry tomatoes, cut into quarters
- 1 shallot, finely chopped
- 1 garlic clove, finely chopped or ground with salt into a paste (or us Very Lazy Chopped Garlic)
- 15ml balsamic vinegar
- 15ml truffle oil
- 3g smoked paprika
- 20g dark soft brown sugar
- Pinch of pepper
- 30ml olive oil
- 2 pinches sea salt
Preheat the oven to 180 degrees.
Add the olive oil to a hot frying pan (preferably one with a detachable handle so you can transfer it to the oven – the Tefal Ingenio for example!). Add the potatoes to the hot oil.
If you’re making a meat version, fry the chorizo/bacon at the same time as the potatoes.
Cook until soft, then add the pepper and onion, Piment d’Espelette and salt. Cook together until the onion goes translucent, then add the beaten eggs and parsley. Transfer to the oven, remove the handle and cook for around 15 minutes or until the centre is firm to the touch.
The fritatta just slides out of these non-stick pans, they’re a joy to use.
In the meantime you can make the sauce.
Heat the olive oil in a small saucepan, add the shallot and cook on a low heat for a couple of minutes until the shallot has softened. Then add the garlic and tomatoes. Increase the heat a little to get a gentle boil, season with the spices, sugar and vinegar and stir for five minutes on the heat. Reduce to a low simmer and serve with the frittata once it’s cooked.
Before you rush back to work, enjoy with a glass of chilled, crisp, white wine (unless you’re operating heavy machinery).