So this- I reckon is a pretty simple and yummy way to use up left-over cooked pasta, or you can just go wild and cook some pasta especially for this, well worth it as this can be eaten hot or cold in the same way you would eat a fritatta.
Padkos – means quite literally ‘road food’ in Afrikaans, this would make for some good and practical road food, I would imagine- but every time I have made it, it hasn’t quite made it to the car.
There are two non-negotiable ingredients in this recipe and they are – pasta and eggs. All the others you can chop and change as you wish to suit whatever is in your fridge or cupboards at the time or just to whatever you fancy.
For every cup of cooked pasta you want one egg. For a medium sized saucepan I use 3 cups of cooked pasta and 3 eggs.
3 Cups cooked pasta
3 Eggs
Peas
2 Rounds of Feta
Handful of chopped mint
Handful of grated cheese ie Parmesan or Cheddar
1 Tablespoon of Mrs Balls Chutney
Salt, pepper and dried chilli flakes
Whisk your eggs in a bowl and season, add all other ingredients to bowl and mix, saving a little cheese to sprinkle on top.
Heat some olive oil in a heavy bottomed saucepan and pour in your eggy past, cook on a medium heat for a few minutes then pop under the grill to get all golden on top.
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