Rafanata

Fresh horseradish root isn't a regular item on supermarket shelves so when I came across it in Morrissons recently I had a recipe waiting for it!  Rafanata is a traditional fritatta from Basilicata in Southern Italy. It's a bit like the Spanish omelette but laced with plenty of the fiery horseradish.

Ingredients
1 root horseradish (about 200-250g), finely grated
8 free-range eggs
400g potatoes
200g breadcrumbs (optional)
Extra virgin olive oil
salt

Method

Bring a pan of water to the boil and parboil the potatoes for about 10 minutes. Then remove them from the water and allow to cool slightly before peeling and slicing them thinly.

In a large frying pan heat up some olive oil to a medium-high temperature and fry the potato slices until the turn a light golden brown.

Drain the potato on kitchen paper and salt generously. Set aside to cool.

In a large bowl crack in the eggs and add the grated horseradish.  Also add the breadcrumbs if you are using them. 

Then add the fried potato and mix well together. Stir quite vigorously to break up the potato into smaller pieces.

Clean out the large frying pan and add some olive oil.  Heat up to a medium temperature then pour in the egg mix.

Cook for about 5 minutes on one side.  Check if the base has cooked enough before carefully flipping it onto a large plate then slowly slide it back into the frying pan.  Cook for a further 3 minutes. Check that it has cooked and coloured well on top and bottom before turning out onto the serving plate.

It can be served hot or cold.