Fleshing out this tortilla with Barley Couscous makes it a filling, tasty meal. The Zhoug adds a lovely herbaceous flavour and a gentle amount of heat. Best served warm and topped with mayonnaise and some extra Zhoug!
6 tbsp Early Harvest Extra Virgin Olive Oil
2 onions, peeled and finely sliced
salt and pepper
1 large aubergine
200g Barley Couscous
1 veg/chicken stock cube
5 tbsp Zhoug, plus more to serve on the side if desired
mayonnaise to serve, optional
Heat your oven to 200C fan/220C non-fan. Slice the aubergines into 1cm slices, season with salt then drizzle with 2 tbsp and toss to coat. Lay in a single layer on a baking sheet and roast for 15 minutes, or until soft and cooked.
Place a medium frying pan (non-stick ones will be handy here) on a medium to high heat and when hot add 2 tbsp olive oil, followed by the onions. Season with salt and cook till soft, sweet and coloured, around 10 minutes, stirring frequently to stop them burning. Remove from the pan and place in a mixing bowl. Wipe the pan clean and re-use for the tortilla.
While the onions are cooking, make up the stock by dissolving the stock cube with 400ml boiled water. Put the couscous in a heat proof bowl, pour over the stock, stir to mix and cover. Leave for 5 minutes so that all the liquid has been absorbed, then use a fork to break the couscous apart, spreading apart to allow the couscous to cool faster.
Break the eggs into a bowl and whisk with a fork until well combined then add to the onions. Add the couscous, Zhoug, a good pinch of salt and a good dose of black pepper. Mix well to combine everything. Taste and add more salt if desired. Add the aubergines, and gently mix to combine but don’t overwork, as the aubergines will fall apart.
Place the frying pan on a medium heat and when hot, add 1 tbsp olive oil. Pour the mixture into the pan, push to the edges and smooth the top. Cook for 8 – 10 minutes or until a crust starts to form, giving the pan a shake to stop it sticking and turning the heat down if the bubbling looks a bit intense. A steady stable heat will give you a golden crispy crust whilst cooking the inside.
Place a large plate on top of the pan, then using both hands, invert the pan. Put the pan back on the heat, slide the frittata back into the pan and cook for around 5- 10 minutes, or until the frittata feels firm.
Remove from the pan and allow to cool for 5 minutes so that it sets, then cut and serve with mayonnaise and extra Zhoug on the side. It is also excellent when eaten at room temperature and its sturdy construction makes it perfect to take to a picnic.