- 2 tblsp olive oil
- 25 g unsalted butter
- 3 spanish onions (thinly sliced)
- 175 g piece pancetta (cut into small lardons)
- 1 tsp fresh thyme leaves
- 3 garlic cloves (crushed)
- 8 large eggs (beaten)
- 50g (2oz) freshly grated parmesan
- 1 tsp finely chopped fresh sage
- salt and freshly ground black pepper
- lightly dressed green salad, to serve
- Heat one tablespoon of the oil and the butter in a large sauté or frying pan. Add the onions and start by cooking over a fairly high heat, stirring constantly until they begin to soften but not brown, then reduce the heat and continue to cook over a medium heat, stirring frequently so the onions do not stick or brown. They will need about 30 minutes in total to caramelise.
- Stir the pancetta into the onion mixture with the thyme and garlic 5 minutes before the end of cooking time and continue to cook until the pancetta has begun is sizzle and crisp up. Tip into a large bowl and leave to cool for at least 5 minutes. Season generously.
- Preheat the oven to 180°C (350°F/Gas 4). Add the eggs, Parmesan and sage to the onions and stir well to combine - you should have 1.2 litres (2 pints) of mixture in total. Heat the remaining oil in an ovenproof heavy-based pan, that is about 23cm (9in), in diameter and deep enough to take the mixture.
- Swirl to coat the sides of the pan evenly, then pour in the egg mixture and cook for 6-8 minutes over a low heat to set the bottom and sides.
- Transfer the pan to the oven and cook, uncovered, for about 20 minutes until just set, puffed up and lightly golden. Loosen the sides with a palette knife and cut the frittata into wedges and serve warm or cold, straight from the pan. Have a separate bowl of the salad on the table and allow guests to help themselves.
Neven Maguire's 'Neven's Food from the Sun', published by Collins, is in bookshops now.