Wednesday, February 27, 2008

Fritata With Olives And Red Pepper

It almost seems silly to post a recipe for a frittata as they tend to be thrown together in a clean-out-the-fridge type of way. Still, the technique is worth noting, even if you substitute ingredients that suit your tastes and needs. This method is rather straightforward-I know there are some very fussy frittatas out there, but this one works for me.

You Will Need:

1 large potato, diced into small cubes
2 1.2 tablespoons olive oil
1 large onion, chopped
½ cup roasted red pepper, chopped
¼ cup green and black olives, pitted (well, duh!) and chopped
2 teaspoons marjoram
2 tablespoons chopped parsley
1 tablespoon dried sage
1-teaspoon thyme
8 eggs
½ teaspoon salt (adjust to your tastes)
1 cup shredded sharp cheddar (I used white Vermont cheddar, because I had it)

Cook the potato in salted boiling water until soft-about ten minutes. Drain.

Heat the olive oil in an ovenproof (such as cast-iron) pan. Add the onions, spices, olives and peppers. Cook until soft (about ten minutes over medium heat)Add potatoes, coat well and cook another minute or so until flavours absorb.

Preheat the broiler with the oven rack a good 5 inches from the heating element.

Beat the eggs well and pour over the vegetables in the pan. Cover and reduce heat to medium low. Cook until edges begin to set (about ten minutes, but watch it). Top with shredded cheese. Place pan in oven and broil until the cheese browns-about two minutes (watch it closely). Let stand at room temperature a few minutes before cutting and serving.

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