La Chatte Gitane (or The Gypsy Cat) was the name we chose for our cottage in France at the time. We chose it while on the road, moving house the first time round, from Ireland to France with 2 dogs and 7 cats in the car.
This blog began its insignificant life as a recipe book for friends and family who would ask me repeatedly for a recipe of this, that and the other.
Since then it has taken many different directions, like we did and like gypsies tend to do. Sometimes making a U-turn and revisiting familiar roads and taking a break when necessary.
You'll find recipes here, but also musings about the places we've called home, the gardens that we've established, not always successfully, the homes we've improved and the environments we've lived in. Currently, after yet another stint in Ireland, we're back in France @ Le Mas d'Ayen

Tuesday, January 26, 2016

Wot's This Then ?

Is it a quiche ? Is it a sorta Spanish omelette ? A frittata  ?

Call it what ye will. I needed to use up eggs !
We're obviously not keeping up with our chickens. They are laying more eggs than we are prepared to eat on a daily basis. While I try to come up with a recipe that uses a hundred eggs in one go, they keep on accumulating in the pantry.
Sunday was the day I hard boiled fifteen eggs to use in an egg mayonnaise - salad type of thing.
But I also wanted to make something that would do as  dinner. Not too much fuss as I was still in the grips of a flu. With the feeling of a boa constrictor squeezing the bejeesus out of my chest, the only thing I wanted to do was lay down and play dead.
Unfortunately my appetite never dies so I set to work. Cooked everything in the oven.

Preheat the oven to 180°C (fan assisted)
Line a roasting tin with baking paper (my tin is 21 x 36 cm)

First step

  • 2 medium potatoes, peeled and sliced into 0.5 cm disks
  • 3 medium sized sweet potatoes, peeled and sliced into 0.5 cm disks
  • olive oil
  • 1 tsp salt
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp Provençale or Italian dried herbs
  • 1 tsp smoked paprika


  • Put the potatoes, oil, herbs and spices onto a baking tray toss around that you have an even coating of oil and spices.
  • Put the tray in the preheated oven and roast for 15 to 20 minutes.
  • Transfer the potatoes to a bowl and set aside.

Second step
  • 2 large onions, peeled and sliced in rings
  • 1 red and 1 yellow pepper, sliced (in rings or  lengthways)
  • olive oil
  • 1 tsp salt, 1 tsp cumin, 1 tsp garlic powder, 1 tsp Provençale or Italian herb mix, 1 tsp smoked paprika
  • Spread the veg out onto your tray with olive oil and spices

  •  In the oven with it ! For 15 minutes

  • Set aside

Third step
Ingredients plus of course yer roasted veg
  • olive oil
  • 200 grs goats cheese, sliced
  • 12 eggs
  • splash of milk
  • salt to taste
  • a small bunch of coriander leaves
  • Take your roasting tin with the baking paper and drizzle with olive oil
  • Layer with potatoes, other veg and goats cheese

  • Beat the eggs with the salt and milk. Add the chopped coriander leaves and pour over the veg.
  • Place it in the hot oven for 30 minutes or until the eggs have set.
  • Leave to rest for 10 minutes before lifting the 'whatever-you-gonna-call-it' out with the lining paper.
  • Slice and serve however you like.

I obviously made enough to have leftovers the next day.
A great meat free meal it was too. And while the written down recipe seems long, it was ready in no time (except for the hour in the oven)

If you don't like goats cheese, use another cheese.
If you don't like cheese, don't use any.
If you don't like coriander, use parsley or nothing of the sort.
If you don't like eggs, tough luck !

If any of my friends in the area want some free eggs, come and get some. I'm not going to start a delivery service. Capiche ?

Patricia xxx...x


  1. I would call it a Vegetable and Goats Cheese Eggy Bake ... but then I have to give names to everything ;-)

    I love your stroppy, happy style of writing this. I do hope you're feeling a bit better now. Like you my appetite rarely fails ... even if I'm lying on my deathbed I think I'll be staggering around making myself a bowl of pasta.

    1. Stroppy ! Yes ! That's exactly how I feel. Still can't shift this cold or flu and it makes me seriously annoyed.
      That, and the fact that my friends rather go and buy their eggs in the supermarket in stead of visiting me and taking eggs home for free.;)

  2. I'd go with pastry-less quiche... lol If you have room in the freezer how about cracking the eggs into fairy cake paper cases and freeze them individually? I have done this with our silicon muffin tray. freeze pop out and put into a bag.

  3. Ha I don't like eggs but my husband adores them. We do something similar with a surplus x

    1. You don't like eggs !! ???
      There is always the one, isn't there ? Lol ;)

  4. Frittata ... ideaal om overschotjes groenten/vlees weg te werken. En lekker ook nog!

  5. Oh, that all looks delish. Thank you for sharing your recipe. Also: 'wow'! on the egg output. I do love a good egg salad.

  6. I would call this a frittata but there is probably the frittata police out there would who say otherwise. I make this type of meal quite often, chucking in whatever ingredients we have to hand never quite the same thing twice, best kind of meal. I do hope you feel better soon and wished you lived round the eggs.........

  7. Haha ! The frittata police !
    And not forgetting the Spanish omelette police or the quiche police. :)

  8. If eggs are good for the health, you'll be getting better soon! I wish I was near enough to avail myself of your offer of some free ones. Seriously, that sounds like a good recipe for using up a big number of eggs. I like its "flexibility" concerning ingredients too.

    1. Giggle. Glad you are appreciative of the flexibility of my recipe. ;)


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