Gourmet Fusion Frittata (Tortilla)

This recipe is adapted from the recipe for Spanish omelette (tortilla espanola) and the Italian frittata.

The traditional Spanish omelette is probably Spain's most commonly served dish, served in tapas bars throughout the country. The true Spanish omelette contains only three ingredients - potatoes, onions and eggs, plus salt and the oil in which it is cooked.

Frittatas are traditionally served as antipasti, and contain vegetables such as roasted bell peppers, sauteed zucchini, or caramelized onions. Both make great appetizers, and also a good light main meal, served with a mixed green salad, as shown here. In our recipe we have also added chicken and apple sausage, but if you prefer, you can use vegetables only.

Ingredients

• 1/4 red pepper, diced
• 1/4 green pepper, diced
• 5 small potatoes (fingerling, or similar)
• 1/2 small onion, finely chopped
• 1 chicken apple sausage (optional)
• 2 tablespoons olive oil
• 6 eggs
• salt and ground black pepper to taste
• 2 tablespoons milk
• 1/2 tablespoon cream
• 1/4 cup Parmesan cheese

Recipe

1. Steam the potatoes until just tender, about 8 minutes.
2. Prepare the vegetables - dice the red and green pepper, and the onion, and set aside.
3. In a bowl, whisk together the eggs, milk, cream, and cheese until frothy. Season with the salt and pepper and set aside.
4. Slice the sausage into thin slices.
5. Heat the olive oil in saute pan over a medium-high heat until hot, and saute the sliced sausage for 1-2 minutes.
6. Add the diced onion, and peppers and saute for a further for 1-2 minutes, then add the sliced potatoes. Saute for a further minute.
7. Lightly whisk the egg mixture one more time, and add to the pan with the vegetables, and reduce the heat to medium.
8. Cook the egg mixture, occasionally loosening the edges with a spatula to allow the uncooked portion to run underneath, until the bottom of the frittata is set and the top is still runny, 7-8 minutes.
9. While the egg mixture is cooking, heat the broiler to a high temperature.
10. Place the pan under the broiler, and continue to cook until the eggs are set and the top is golden brown, 6-7 minutes.
11. Remove the frittata from the broiler and loosen the bottom with a spatula. Slide the frittata onto a plate, and cut into wedges and serve hot, warm or at room temperature.

The frittata can be cooked up to a day in advance, covered and refrigerated. Bring to room temperature before serving, and serve with salad, or as an appetizer with a glass of wine.