Looking for a delicious way to use leftovers? Look no further. Frittatas are a quick and easy meal, for breakfast, lunch or dinner. If you’ve got eggs and an oven-proof sauté pan (meaning your handle won’t melt if you put it in the oven) you’re leftovers are ready for a makeover!
While omelets need a little more attention to achieve that light and fluffy texture, frittatas simply need to be assembled and placed in the oven to finish cooking. Leftover steak or vegetables easily transform into a new dish by simple adding eggs.
Below is my take on the traditional Spanish frittata. I added chorizo to mine but you can make yours vegetarian like the traditional or substitute whatever leftovers you have on hand. A bit of imagination and you’ll have your very own Spain-ish style frittata in no time.
Please note: A tradition Spanish Omelet (or Spanish Tortilla as it is also called) usually only includes includes eggs and potatoes. This recipe is cooked in the style of a frittata, as well as includes bell peppers and chorizo
Makes enough for 4
6 large eggs, whisked until light and foamy
1 large potato, peeled, thinly chopped
1 medium onion, peeled, and thinly sliced
1 clove of garlic, minced
1 medium bell pepper, seeded, roughly chopped
3 ounces of chorizo, roughly chopped
Salt and pepper, to taste
Preheat oven to 450 degrees F.
1. In a large pot, fry potatoes in a quarter inch of vegetable oil at 350 degrees. When done, remove from the pan and pat with paper towels to remove excess oil.
2. In a separate oven- proof, medium saute over medium, heat oil . Saute onions, peppers, chorizo and garlic until onions are translucent and peppers soft. Add salt and pepper.
3. Mix fried potatoes with sauteed onions, peppers and chorizo. Stir until potatoes are evenly distributed.
4. Evenly pour your whisked eggs into the saute pan.
5. Once the bottom of your frittata is set, place the entire pan into oven for 3-4 minutes on broil.
6. Stick toothpick into middle of frittata. If it comes out clean, it’s finished.
Enjoy it alone or with a side salad.
By Michael Nunes