Spanish Fritatta Recipe

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Spanish Fritatta

From Dorothy McNett's recipes at

2-3 small potatoes (yukon gold)
1 ear fresh corn
1/2 sweet onion, chopped
4 cloves garlic, slivered
1 tablespoon Spanish extra virgin olive oil
1/2 teaspoon fine sea salt
1/4 teaspoon finely ground peppercorns
several pinches dried thyme
4 eggs
1/2 cup freshly grated Pecorino Romano cheese (use Spanish cheeses, when available)
snipped fresh basil, several leaves
2 tablespoons Spanish extra virgin olive oil
1/4 cup freshly grated Parmigiano-Reggiano cheese

Scrub potatoes and slice into 1/4 inch pieces and then into cubes. Peel and desilk the corn and using a sharp chef knife, slice off the corn kernels. In 10 inch heavy bottomed skillet heat olive oil and then gently cook the onion, garlic, potatoes and corn for 8-10 minutes, stirring often. Add salt, pepper and thyme stirring to blend well. Transfer mixture to a bowl. Whisk eggs in another batter bowl, add the Romano cheese and basil. Reheat the skillet over medium heat, adding the 2 tablespoons oil. Pour in the eggs and then scatter the cooked vegetables evenly over the egg mixture. Do not stir. Reduce to medium low and cook about 8 minutes. It should be set but perhaps a little soft still in the center and browning on the bottom. Sprinkle with Parmigiano-Reggiano cheese and place under a hot broiler for 3-4 minutes, if desired, to brown off the cheese. It is not necessary as the Parmigiano gives it a great topping. Slip the fritatta out of the pan and onto a large platter. Cut and serve.

Recipe created 2003-07-23.

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