SPANISH-STYLE POTATO AND ONION FRITTATA
Spain has one of my favorite omelets made from potatoes, cheese and onions called a "tortilla." Not to be confused with a Mexican tortilla, a Spanish tortilla is like the perfect mash-up of a baked potato and scrambled eggs. The Spanish serve it like an appetizer, but I love making it into an omelet. The key is to season every layer with salt and pepper at each stage. Small yellow potatoes are a bit more work to peel and dice, but they're sweeter than larger russet potatoes.
Provided by Jet Tila
Categories main-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven in broiler mode and place a rack 10 to 12 inches (25 to 30.5 centimeters) below the heating element.
- Beat the eggs in a bowl and add 1/2 teaspoon of salt, 1/4 teaspoon of pepper and 1/4 cup (25 grams) of the Parmesan cheese.
- Place the peeled and diced potatoes in a microwave-safe bowl, then toss with 2 tablespoons (30 milliliters) of the olive oil and season with 1/4 teaspoon salt. Cover tightly with plastic wrap and microwave on high for 6 to 9 minutes total, or until fork tender.
- Meanwhile, heat the remaining 2 tablespoons (30 milliliters) of olive oil and the butter over medium heat in a heavy 10-inch (25-centimeter) omelet pan. Add the onion and a generous pinch of salt. Cook, stirring, until tender but not browned, about 5 minutes. Add the potatoes to the pan and toss gently so that the potatoes don't break apart. Season the mixture with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Pour the reserved egg mixture into the pan over the potatoes and onions. Shake the pan gently while you lift the edges of the frittata; repeat until the eggs start to set, 2 to 3 minutes. Turn the stove to low and sprinkle the mozzarella and remaining 1/4 cup (25 grams) of Parmesan over the top of the frittata.
- Once the frittata is mostly set, place the pan under the broiler for a minute or two to lightly brown the cheese. Remove from the heat and let the tortilla rest for at least 5 minutes. Cut into wedges and serve with some sour cream, if desired.
SPANISH FRITTATA WITH HERBY YOGURT AND GREENS
The potatoes are what make this the love child of a Spanish tortilla and an Italian frittata. But you don't necessarily need them. Fill this frittata with 2 cups of whatever leftover cooked vegetables you have in your fridge and drop "Spanish" from the name. Serve with a crisp green salad.
Provided by David Tamarkin
Categories #cook90 Brunch Dinner Egg Frittata Potato Herb Leafy Green Quick & Easy
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Mix yogurt, herbs, garlic, lemon juice, and 1/2 tsp. salt in a small bowl.
- Lightly whisk eggs and remaining 1 tsp. salt in a medium bowl. Add 1/2 cup yogurt sauce and stir just a couple of times (do not completely incorporate yogurt sauce).
- Heat oil in a 10" cast-iron or oven-safe nonstick pan over medium. Add shallots and potatoes and cook, stirring occasionally, until shallots have softened and potatoes are golden, about 3 minutes. Add greens and cook, stirring occasionally, just until warmed through and wilted if greens were raw. Add egg mixture and cook, shaking pan occasionally, until sides are just beginning to set, 5-7 minutes.
- Transfer pan to oven and bake frittata until puffed and set, 18-20 minutes. Immediately slide onto a cutting board to cool.
- Cut frittata into 4 wedges and serve with remaining yogurt sauce alongside.
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