Here goes: you will need
3oz(75g)pecorino romano, grated, or a good, Lancashire cheese if you haven't that in your cupboard
8oz(225g)courgettes, topped and tailed
8oz(225g)cooked,peeled,waxy potatoes, cut into bite-sized chunks (Charlotte a good example)
1oz(25g)unsalted butter
2 tbsp Olive Oil
2 cloves of garlic, peeled and finely chopped
1 bunch of salad onions, trimmed and finely sliced
Parsley, chopped
15-20 mint leaves, finely chopped
1 rounded tbsp of finely chopped tarragon
10 large eggs
12 gratings of nutmeg (if from a jar I presume quite a lot of it)
2-3 ciabatta loaves, or similar crusty bread
sea salt and freshly ground pepper
Grate the courgettes using the fine blade of a food processor (or if you have a good grater that might do the job just as well); transfer them to a colander, salt them and leave to drain for at least 30 minutes.......AFTER THIS TIME RINSE THE COURGETTES UNDER THE COLD RUNNING WATER....Pile the courgettes into the centre of a tea towel and wring the water out. Tease out the courgettes from the tight bundle.
Next melt the butter and 1tbsp of the olive oil in a frying pan over a low to medium heat.....tip in the chopped garlic, salad onions and courgettes....GENTLY FRY THIS FOR 10 MINUTES, stirring occasionally until the vegetables are soft and golden brown...
REMOVE the pan from the heat and mix in all the chopped HERBS, then season generously.....scrape the contents into a bowl and leave to one side....keep the pan for making the fritatta.....Preheat the oven to gas mark 2, 300oF, 150oC...
Then whisk the eggs until the whites have just amalgamated with the yolks, then season with the freshly grated nutmeg, black pepper and a little salt....beat in 2oz(50g) of the cheese..
Heat the remaining olive oil over a low to medium heat and pour about a quarter of the egg mixture into the pan....Leave it for 2 minutes or so to set...Now remove the pan form the heat and distribute the courgette mixture over the egg, dot the cooked potato chunks evenly into the courgettes, pour over the rest of the beaten eggs, return to the heat and cook gently for about 5 minutes...
Sprinkle the remaining cheese over the fritatta, then transfer the pan to the oven for another 10 minutes , until the egg is just firm...Leave the fritatta to cool to room temperature in the pan before slipping it onto a large serving plate, then cut into wedges and sandwich between 2 pieces of ciabatta....You can also serve the fritatta just as it is, perhaps with some nice peppery salad leaves, such as rocket....along wiht lots of chilled white wine....enjoy