Many people think a frittata is what the Spanish call an omelet – well not really. An omelet is an egg dish. In a frittata, the eggs play second fiddle. Any Spanish chef will tell you it’s not a frittata unless it begins with onions and potatoes. After that, there are no rules. Frittatas are great at any time of day. It’s perfect for those times when you have to produce something fast, but want it to be something special.
• 2 large sweet Vidalia onions
• 2 large potatoes
• Any leftover vegetables you have in the refrigerator
• Olive oil
• 4 Eggs, stirred not beaten
Heat a cast iron or other large oven proof frying pan over high heat.
Slice the onions (use more if you like) in 1/2 inch slices. Place in a dry frying pan and cover. Cook for about ten minutes, stirring a few times. After 8 minutes sprinkle with salt.
When the onions have wilted and are nicely browned (depends on sweetness of onions), add some olive oil. Immediately add diced or sliced potatoes. Continue cooking, uncovered until the potatoes become crispy.
Lower the heat to medium and stir in the eggs that have been stirred, not beaten. Use a fork to separate the onions and potatoes and let the eggs penetrate and cook. Add more oil if needed.
This is where you may add anything else – garlic, tomatoes, asparagus, artichoke hearts, cheese or anything else. If the eggs seem firm, but the top is still runny, place under a hot broiler for a minute or two. Don’t overcook.
Take a serving plate a little bigger than the frying pan and place it upside down over the pan. Holding pot holders or wearing oven-proof gloves, grasp the edges of the pan and quickly flip the whole thing over. Yourfrittata will slip out onto the platter ready to serve. Grind some pepper on top and decorate with parsley or basil if you like.
We'll be back next week with another wholesome recipe.