Sunday, October 5, 2014

You Say Frittata and I Say Tortilla ... or Omelette ... or Soufleé ...

Stage One
Welcome to variations on a theme. Basically, the egg pie. The Italians have their frittata. The French have their fluffy soufflé. Quiches get crusty. Omelets are floppy and flippy. You get the idea.

So, call it what you will, it's an egg, potato, onion and bell pepper thing based on an idea which I ripped off from Martha Stewart* which was itself ripped off from the Spanish tortilla and a western omellete. While tortillas are usually made with only white potatoes and onions, the Martha recipe mixed it up a bit by adding red bell pepper and parsley. I liked that, but I mixed it up more by adding blue potatoes, red onion, and a crunchy topping of panko, parmesan cheese, and ground pork rinds**. While tortillas can be served at room temperature, I'm not sure that mine would work out as well under those conditions, so serve it hot. Whatever the inspiration, the result came out great and end-to-end it took about an hour to make.

What You Need:

2 Tablespoons of olive oil
1 Pound of potatoes. I used reds, whites, and blues to mix it up. Your dish? Your call.
1 Large bell pepper. I used red, but you could use the equivalent in different colors of baby bells.
1 Small onion or half of a large onion. Keeping my color thing going demanded a red onion.
8 Large eggs
2 Generous handfuls of parsley, chopped
2 Tablespoons panko
2 Tablespoons of ground pork rinds
1 Tablespoon finely grated Parmigiano-Reggiano
1 Generous pinch each of course salt and black pepper

Stage one: Peel and dice the potatoes.  Seed, de-rib, and dice the pepper(s). Roughly dice the onion. Wipe the oil evenly around a medium skillet. Heat the oil in the medium skillet over a medium flame. Heat oven to 375 degrees. Add the potatoes, pepper, and onion. Season with salt and black pepper. Cover and cook, stirring occasionally, until the potatoes are done (about 15 minutes). Between stirrings, crack those eggs into a bowl and whisk them together. If you haven't chopped the parsley yet, chop it straight into the whisked eggs.

Pour in the eggs and parsley.
Stage Two: When the potatoes are done, kill the burner, pour the egg and parsley mixture evenly around the skillet and put the skillet into the pre-heated oven. Allow it to cook for another 15-ish minutes. Your oven may vary so keep an eye on it. When the egg starts to pull away from the edge of the skillet check that it is uniformly done. If you haven't already, now would be a good time to combine the panko, Parmesean, and pork rinds and have them ready to sprinkle. I buy pork rinds pre-ground but you could just crush a small bag of them.

The eggs are set.

Add caption. Add Topping.
Stage Three: Remove the skillet from the oven (CAREFULLY) and sprinkle the topping evenly. Allow it to brown a bit, remove the skillet again (CAREFULLY). Cut like a pie and serve.

Whirl Around and Around. /jk

Ta-Da!
I served mine with crusty bread, extra virgin olive oil and 12-year-old balsamic vinegar, and cantaloupe slices. Do as thou wilt, Chowbaccans!

Should the egg have set more? Less potato? Mebbe. It was delicious.
Look out below! Frittata!

I'll put up a frittata recipe when I get a less blurry photo of one.

Frittata with Cheese
*I say ripped off, but recipes used to be passed around and built upon all of the time. Now they're intellectual property. Have your chicken and egg arguments. I'm eating.
** Yeah, I used this a bit. It's GOOD.