Thursday, November 01, 2007

ARF 5 A Day - Spanish Frittata

I know I've mentioned this a few times before, but I'd never made a frittata before until I reviewed this book last year. Now I am a frittata making machine!

A frittata is an Italian omelet that has the filling mixed in with the eggs, rather than the filling being folded between the two halves of cooked egg like a French omelet. The Frittata can be finished under the broiler, or flipped to cook the top side. I prefer them to omelets because they are easier to make. I also prefer the broiler to trying to flip them. I'm sure the top of my stove and my floor thank me for making that choice.

This one is a Spanish Frittata. I wanted to use chorizo sausage, but the only brand I could find is one that I am not fond of, so I used turkey sausage instead. It was delicious, and we didn't miss the spiciness of the chorizo at all, because right after I took the picture below the whole thing got doused in hot sauce.

Since this recipe contains potato, and the mighty spud is a good source of antioxidants, I am submitting this to Cate at Sweetnicks for her weekly Antioxidant Rich Foods round up.

Spanish Frittata

2 tb oil
1 large sausage (chorizo, turkey), chopped into bite sized pieces
1/2 cup chopped red onion
1 medium red or white skinned potato, cooked and chopped
4 eggs
3 tb water
salt and pepper

In a large pan over medium heat, heat the oil. Add the sausage and onion and cook until the sausage is cooked through and the onions have softened. Add the potato and cook 3 or 4 more minutes.
Preheat the broiler. Whisk the eggs and water together in a bowl. Season with salt and pepper and add some finely chopped rosemary if you have any. Push the sausage and potatos evenly around the pan, then carefully pour in the eggs. Adjust your heat so the eggs cook slowly. Every few minutes, push the cooked eggs gently towards the center of the pan, allowing the uncooked eggs to run to the bottom of the pan. Continue to do this until the eggs are almost set. Place the pan under the broiler and cook, watching constantly until the eggs are set and the top is just starting to brown. Remove from the oven and carefully invert the eggs onto a plate. Cut into wedges and serve.




6 comments:

MyKitchenInHalfCups said...

Frittatas are just so good. And then you add potatoes and I'm all over it.

Amanda at Little Foodies said...

Frittatas - mmm - so good!

Deborah said...

I love frittatas - this one sounds wonderful!

Kevin said...

Looks good. I like the use of potatoes in a frittata.

Sarah Marie said...

Hello, fellow foodie! I am also a Sarah who likes to cook. About 7 years ago, I lived in Spain with a wonderful cook. Your recipe and picture made me miss her food.

Charise said...

I made a spanish tortilla very similar to this recipe for an hors d'ouerve (yeah, not sure on that spelling) at our Christmas party last year, and it was a hit. Your post makes me want it again! Yum!