Spanish Frittata

by Susan on January 15, 2018

spanish frittata

What does my family have against egg dishes? They’ll eat plain old scrambled or fried eggs, but turn their noses up at anything like quiche, omelettes and the like. The only benefit to their finickiness (yes, it’s a real word) is that when I take the time to make any such dish, I’m basically setting myself for at least a week of yumminess.

This weekend a couple of leftover potatoes on my counter inspired to try out a recipe from one of my Moosewood cookbooks. While frittatas are crustless, the bottom layer of potatoes almost mimics a crispy crust, and the roasted vegetables and cheese make this one a definite keeper!

I tweaked the original recipe just a little to make it gluten-free and based on my choice of flavors. While Moosewood calls for cheddar or jack cheese, I thought that feta would really compliment the other ingredients. I also adjusted the seasoning a bit as the base recipe didn’t call for any ground pepper. For me, black pepper is a necessity whenever eggs are involved.

This one takes a little time to allow for the vegetables to roast, but it’s easy to make as you don’t need to babysit it. The perfect dish to whip up on a lazy Sunday morning!

Spanish Frittata
adapted from Moosewood Restaurant New Classics

2 to 3 cups sliced red potatoes (1/2 inch thick)
3 tbs. olive oil
4 garlic cloves, minced
1 tbs. paprika
salt & pepper
2 cups thinly sliced onions
2 cups sliced bell peppers
1/8 to 1/4 tsp. cayenne peppe
6 eggs
3 oz. organic cream cheese
1 tbs. gluten-free flour
1 1/4 cups unsweetened non-dairy milk
1 tsp. salt
1/2 tsp. black pepper
1/2 cup chopped Spanish olives
3/4 cup crumbled feta cheese

Preheat oven to 400. Lightly oil a 7×11 inch or 9 inch square baking pan and set aside.

In a bowl, toss the potato slices with 2 tbs. of the oil, half of the garlic, the paprika, and a generous hit of salt and pepper.

Spread potatoes in an even layer on a baking sheet and roast for about 25 minutes or till tender and golden brown, flipping once during cooking.

In the same bowl, toss the onions and peppers with the cayenne and the remaining oil and garlic. Again, season with some salt and pepper. Spread in an even layer on a second baking sheet and roast until tender and brown, about 15 minutes.

Meanwhile, combine the eggs, cream cheese, flour, milk, salt and pepper in a blender and puree to a smooth custard.

Once the vegetables are roasted, reduce the oven temperature to 350.

Layer the roasted potatoes in the prepared baking pan. Scatter the roasted onions and peppers on top. Sprinkle with the olives and cheese and pour the custard evenly over the top.

bake for about 45 minutes, till the custard is set and the top is golden brown. Serve hot or at room temperature.

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Twice-Baked Buffalo Chicken Sweet Potatoes

by Susan on January 11, 2018

twice-baked buffalo chicken sweet potatoes
We just had a huge snowstorm up here in New England, enough to keep the kids out of school both Thursday and Friday. When I made it to Whole Foods on Sunday, the store was understandably a little picked over. I’m guessing a lot of deliveries didn’t make it due to the storms, and of course I’m sure plenty of people stocked up on almond milk and sprouted bread.

This left me cooking my own chicken for this dish, rather than using the rotisserie chicken shortcut I had planned on. I also wound up with white rather than orange sweet potatoes. The end result? Still super delicious. I just felt the need to clarify… 😉

I adapted the recipe from the blog The Creative Bite, with my main change being how I prepared the “twice baked” aspect. Rather than using Greek yogurt I opted for vegan mayo just to see if I could make the recipe dairy-free. I did use sharp cheddar to top things off, but you could omit the cheese altogether or use an appropriate substitute.

While I poached and chopped some chicken for my potatoes, you could definitely use a rotisserie chicken if you’re short on time.

This recipe is gluten, grain and optionally dairy-free.

Twice-Baked Buffalo Chicken Sweet Potatoes
adapted from The Creative Bite

2 large sweet potatoes
olive oil, for brushing potatoes
salt, pepper & garlic powder
⅓ cup mayo (I use Hampton Creek to keep it dairy-free)
¼ cup vegan ranch salad dressing (I used Tessamae)
1 tbs. olive oil
⅓ cup carrots, finely diced
¼ cup celery, finely diced
⅓ cup yellow onion, finely diced
1 cup chicken, cooked and shredded
¼ cup buffalo wing sauce
⅓ cup sharp shredded cheddar cheese

Prick sweet potatoes in a few spots with a fork. Brush the potato skins with olive oil and season with salt, pepper and garlic powder. Bake potatoes at 400 for 45 minutes or until soft. Remove the potatoes from the oven and allow to sit until cool enough to handle.

Meanwhile, heat olive oil in a large skillet over medium heat. Saute the carrots, celery and onions in the oil for 8-10 minutes. Add the chicken to the pan and toss with the buffalo sauce until every is well coated. Set aside.

Slice the potatoes in half lengthwise and scoop out the flesh, leaving ¼” remaining around the edges so they hold their shape. In a food processor blend the sweet potato flesh, mayo and dressing until smooth. Taste for seasoning and add a little salt and pepper if desired.

Fill the potato skins with the sweet potato filling mixture and using the back of a spoon, create a small divot in the center. Evenly divide the chicken and vegetable mixture among the four halves, filling the divots. Divide the shredded cheese between the halves and return to oven. Bake for 10-15 minutes or until the cheese is melted and potatoes are warmed through. If desired, turn the oven to broil for a minute or two to really crisp up the tops.

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