SPANISH FRITTATA RECIPES RECIPES
SPANISH FRITTATA | MARTHA STEWART
Perfect for feeding a large crowd, this dish can be left out so everyone can help themselves. It is equally delicious served warm or at room temperature.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Number Of Ingredients 5
Steps:
- Heat a 10-inch cast-iron or nonstick ovenproof skillet over medium heat. Swirl in the olive oil. Add the onion and saute until translucent, about 3 minutes. Add the potato and 3/4 teaspoon of the salt. Continue to cook and occasionally stir until the onion and potato are slightly browned, 5 to 6 more minutes.
- Add the eggs and the remaining 3/4 teaspoon salt. Swirl them around the pan and lower the heat. When the eggs are set on the side but the top is still loose, place the pan under the broiler for 2 minutes. The frittata will turn slightly golden and puff up before it settles. Cut into wedges to serve. Wrap a wedge in a piece of parchment paper to give someone a portable breakfast bite.
SPANISH FRITTATA - 500,000+ RECIPES, MEAL PLANNER AND ...
"A frittata is an omelet of Spanish origin that usually contains cooked potato and can be served hot or cold."
Total Time 20 minutes
Prep Time 20 minutes
Yield 6
Number Of Ingredients 11
Steps:
- "Slice onion and bell pepper into thin strips. Set aside. Mince garlic and herbs and grate the cheese. Set aside. Peel the potato and cut it in half lengthwise, then slice into thin half-moons about as thin as a nickel. Heat the oven to 325 degrees F. Heat an ovenproof, nonstick skillet over medium heat and add 1 tbsp. oil. Saute the mushrooms until they are fully cooked and browned. set aside in a bowl Add another tbsp oil to the skillet and saute the garlic, onion and red pepper until very tender, about five minutes. Add the mushrooms, thyme and parsley and season well with salt and pepper. Stir together, cook for a few more seconds, then transfer to a bowl. Add the remaining oil and heat the pan until very hot Add the potato slices in batches and cook on both sides until cooked through. Don''t crowd the pan. Taste as you go to check for doneness. Drain on paper towels. Remove excess oil from the skillet and arrange the cooked potato slices in a fan pattern so they completely cover the bottom of the skillet Carefully arrange the vegetables over the potatoes Place the skillet on the stovetop over low heat Place the eggs in a bowl, season with salt and pepper and beat well. Carefully pour the eggs over the potatoes, trying not to disturb them Cook on the stovetop for 30 seconds or so, then sprinkle the cheese over the top and carefully transfer the skillet to the oven Cook until the eggs are set, about 20 minutes To serve, loosen the edges of the frittata with a spatula, then place a plate over the sillet and carefully invert so the potatoes face up. Slice into wedges and serve "
Nutrition Facts : Calories 397 calories, FatContent 25.5880333333333 g, CarbohydrateContent 10.89373 g, CholesterolContent 887.833333333333 mg, FiberContent 1.43113335148493 g, ProteinContent 31.1192466666667 g, SaturatedFatContent 8.38184033333333 g, ServingSize 1 1 Serving (294g), SodiumContent 327.973 mg, SugarContent 9.46259664851506 g, TransFatContent 3.713088 g
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- "Slice onion and bell pepper into thin strips. Set aside. Mince garlic and herbs and grate the cheese. Set aside. Peel the potato and cut it in half lengthwise, then slice into thin half-moons about as thin as a nickel. Heat the oven to 325 degrees F. Heat an ovenproof, nonstick skillet over medium heat and add 1 tbsp. oil. Saute the mushrooms until they are fully cooked and browned. set aside in a bowl Add another tbsp oil to the skillet and saute the garlic, onion and red pepper until very tender, about five minutes. Add the mushrooms, thyme and parsley and season well with salt and pepper. Stir together, cook for a few more seconds, then transfer to a bowl. Add the remaining oil and heat the pan until very hot Add the potato slices in batches and cook on both sides until cooked through. Don''t crowd the pan. Taste as you go to check for doneness. Drain on paper towels. Remove excess oil from the skillet and arrange the cooked potato slices in a fan pattern so they completely cover the bottom of the skillet Carefully arrange the vegetables over the potatoes Place the skillet on the stovetop over low heat Place the eggs in a bowl, season with salt and pepper and beat well. Carefully pour the eggs over the potatoes, trying not to disturb them Cook on the stovetop for 30 seconds or so, then sprinkle the cheese over the top and carefully transfer the skillet to the oven Cook until the eggs are set, about 20 minutes To serve, loosen the edges of the frittata with a spatula, then place a plate over the sillet and carefully invert so the potatoes face up. Slice into wedges and serve "
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