Tag Archives: frittata

Pasta Frittata: A delicious solution for leftovers!

13 Aug

I recently had a delicious veggie-filled frittata during a boat trip with my friend, Chef Deborah Pittorino of The Greenporter Hotel in Long Island’s wine country. We ended up fishing for baby bluefish off the dock

Baby bluefish

Baby bluefish

and having some luck there (and enjoying an incredibly show of juvenile ospreys…I will include Leandro’s amazing picture here!)

Osprey, by Leandro

Osprey, by Leandro

The frittata was a wonderful pick-me-up after a morning of unsuccessful fishing. It fueled us just enough to keep trying. I have yet to get the recipe for Deborah’s version but it reminded me that I have been sitting on my own frittata recipe for a couple of weeks and it is high time to share it with you, especially during summer high season for eggs!

A frittata is a wonderful way to take tiny bits of this and that and bind them in egg to make a hearty yet light picnic-worthy meal that is totally fun. You can slice them into wedges and make them into finger food, or serve them on a proper plate with salad greens and crusty bread, sliced thin.

Light but filling, rustic but delicate...these are a perfect light meal

Light but filling, rustic but delicate…these are a perfect light meal

I learned to make them in Italy, where folks take leftover pasta and cook it up with eggs so it is similar to a Spanish tortilla or an omelette with the ingredients blended into the egg as opposed to being wrapped in egg. You will want a skillet that can go from stove top to broiler to finish the top. The following recipe is designed to use up leftovers, but you may also want to try my Duck Egg and Asparagus Frittata or a classic Spanish Tortilla.

This is really easy to do and the results are so satisfying so read on for the recipe!! Continue reading

Light Yet Hearty Springtime Spanish Tortilla

19 May

The pressure was on! We had an invite to a brunch that would bring together some of the contributors to the new Edible Long Island magazine (launching first edition digitally in July, and then print editions starting in September). And everyone was to bring something.

A brunch full of food writers focused on local, hand-crafted food is a brunch full of people who know their way around a kitchen and know good stuff when they taste it. So this called for a dish that features seasonal ingredients, preferably locally-sourced, and perhaps expressing something about who I am and where I come from.

Portable and tasty, tortillas are a terrific potluck solution

Portable and tasty, tortillas are a terrific potluck solution

Continue reading

Duck Egg Frittata with Asparagus (Hen’s Eggs Can Also be Used!)

18 May

We spend our Mother’s Days in the North Fork of Long Island (where I expect I’ll end up living one day), Abu, Padushi, Leandro, and me. We had another beautiful time this year, eating and drinking and having fun with friends.

The Long Island Sound was our back yard!

And of course on the way home we picked up some farm fresh goodness to keep savoring the visit.

In season now: ASPARAGUS, so we got some from Sang Lee. Really, when asparagus is in season in the North Fork, it is worth the drive just for that, even if you don’t have anyone to visit!

Sang Lee asparagus

And we stopped for eggs at Ty Llwyd. Our friend Dave had four duck eggs available too, and since my last experience with them was so memorable, I took them all.

Unwashed eggs don’t require refrigeration – for a few days anyway….and these were definitely unwashed! (I rinse before cracking though…)

With ingredients this good, you don’t have to do much. In fact, the more you do, the more you get in the way sometimes (a lesson I never seem to have learned, some might say, but they can just hush up, because it’s my blog post and I’ll fry if I want to). However, if you would like to try a Hollandaise, click to visit my fellow blogger Mad Dog’s step by step instructions!)

So I went for something pretty simple and non-fussy, but with style. This frittata shows off the flavors of Spring, looks rustic-wonderful, and doesn’t take much doing. Sort of the kind of thing that Leandro should learn to do when he’s old enough to bring me breakfast in bed for Mother’s Day!

Gorgeous!

Duck Egg Frittata

2 Tbs extra virgin olive oil

½ onion, chopped (red preferred)

Approximately 10 asparagus spears, trimmed, and sliced thin on the bias (may be precooked; I used leftover roasted, which were lovely)

4 duck eggs (6-8 hen’s eggs if you want to substitute!)

¼ Cup grated Parmigiano Reggiano or other good grating cheese

Pinch of salt

Heat oil in a small to medium ovenproof skillet at medium until loose and fragrant. Add onions, stir to coat and sauté for five minutes or more – until tender and browned. If using uncooked asparagus, add it one minute after the onions. If using cooked, add after the onions are tender and browned, then cook an additional minute. Either way, reserve a couple of the tops for garnish.

Meanwhile, in a separate bowl whisk eggs, cheese, and salt together to mix thoroughly. Pour eggs over vegetables in pan and mix thoroughly. Preheat the broiler to high/450°F.

Using a flexible spatula, turn the egg mixture away from the sides of the skillet as the egg solidifies, allowing the uncooked egg to run to the bottom of the pan. Continue this until egg mixture is well set – 5-10 minutes, depending on the thickness of the frittata (depth of skillet) and the stove top heat. Don’t rush this. You can stick a knife in the center to measure progress. 

Use the spatula to get under the frittata occasionally and make sure it doesn’t stick to the bottom. Shaking gently every so often can also help.

As the top is almost set, stick the reserved asparagus tops into the surface so they look pretty!

When egg is set, put the whole skillet under the broiler for 3-5 minutes (longer if you frittata is thick) until the top is browned.

Let sit for five minutes, then serve.

Tortilla española (Classic Spanish potato and egg frittata)

14 May

For parties, picnics or brunch!

One of my favorite dishes ever, tortilla española, is picnic and party portable, light yet filling, subtle yet hearty and includes just four basic ingredients (plus salt). It also looks beautiful in a sturdy, wholesome farmhouse way. I eat it warm or cold, for breakfast, lunch, dinner or brunch (or a midnight raid on the fridge). It keeps — refrigerated – for a couple of days, but honestly, tortilla española never lasts that long in my house!

Spanish people (from the Iberian peninsula) are quite — and rightly — proud of their culinary traditions. Serving your home-made tortilla to a Spaniard is kind of like serving your spaghetti marinara to an Italian from Italy: there is a good chance you will be damned with faint praise, or met with an unsuccessfully concealed sniff of a European nose that tells you you just don’t get it. But I have served my tortilla to Spaniard after Spaniard and the invariable response has been a request for seconds and a lot of praise, so I think it’s a winner. ¡Olé!

This is a pretty easy dish, but does require some derring-do for the flipping (unless Rosaria turns up with her fancy tortilla flipper one day soon!). I am including a list of equipment here so that you can set yourself up for success without scrambling for stuff. Thanks to Ashley for chopping and for writing down the exact proportions while I measured and stirred.

Equipment

non-stick pan and lid (the pan should be at 9-10 inches across; the cover doesn’t have to be the exact fit. I like an oversized lid myself)

spatula

colander

large mixing bowl

bowl to catch drained oil

large flat plate for filling

Ingredients

1 Cup olive oil (or half olive oil, half neutral vegetable oil)

2 baseball sized onions, peeled and sliced into 1/8 inch rings (rings may be halved)

3 medium potatoes, peeled, halved lengthwise and cut into relatively uniform 1/2 inch slices (Russett or Yukon Gold preferred. New potatoes should not be used)

8-10 fresh eggs (a bigger pan requires 10)

Heat oil until liquid and fragrant and layer potatoes and onions in the oil. Lower heat to medium and cook vegetables until tender (if they start to brown, lower the heat more), turn occasionally.

Open bottle of prosecco or other refreshing white wine and begin drinking (This is Ashley’s contribution to the recipe).

In a large bowl, gently beat eggs. When vegetables are tender, drain into colander, reserving oil. Put drained vegetables in egg mixture and stir to cover, adding 1/4-1/2 tsp salt. Allow to rest for five to ten minutes.

Clean pan and heat a small amount of the reserved oil into pan (non-stick pans should require little more than a rub of oil) at medium-high. Save reserved oil for another dish.

Pour egg mixture into pan and allow to cook at medium high until a crust forms on the art of mixture that is in direct contact with the pan. Cover and lower heat to medium low, shaking occasionally. When mixture is relatively firm CAREFULLY lay plate face down on pan and turn tortilla onto pan (this is where liquid can come out; I do it over the sink). Slide tortilla back into pan, uncooked side down. Continue cooking until it slides easily in pan.

You may flip a few more times to improve shape, then flip onto plate, allow to cool for at least ten minutes, slice pie-style and serve with salad or cut into squares for a buffet or appetizer (stick with toothpicks for hors d’oeuvres).

 

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