Monday, March 31, 2008
Recipe: Delicious Spanish Frittata
-6 eggs, whisked
-4 potatoes, peeled and thinly sliced
-3 onions, sliced (1 yellow onion and 2 Vidalia onions is a nice combination--the Vidalia onion gives sweetness to the final frittata)
-2 roma tomatoes, diced
-2 cloves garlic, thinly sliced
-organic olive oil
-salt and pepper
-flat parsley, chopped, for garnish
-In large pan, cook potatoe slices, turning frequently, until soft and brown on edges (about 15 minutes). Remove slices to bowl as they are finished cooking. Once potatoes have finished, add onions to pan and cook until caramelized. Add to bowl with potatoes. Add whisked eggs to bowl and mix together. Wipe out pan. Add more olive oil, and pour in egg mixture. Cook for 8-10 minutes, until set. Invert onto plate (or use special frittata pan!), return to pan and cook other side another 8-10 minutes until done.
-Combine tomatoes, olive oil and garlic. Toast bread in toaster or under broiler until very crispy, and just beginning to turn black on edges. Remove from heat. Scoop tomatoes onto bread.
-Serve with parsley, and lemon wedges.