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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