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| Fingerling and Pepper Frittata October, 2007 Serves 12 / I first ate this in Andalusia, Spain, during the fiestas in August, and couldn't get enough. Now I serve this for breakfast, lunch, and sometimes even dinner—and if we don't finish it, a slice makes great snacking the next day! If you're going to make this regularly, invest in a good-quality nonstick frying pan, unless you have a naturally seasoned skillet that's been handed down through the generations. 1 tablespoon olive oil 1 large clove garlic, sliced 1 red onion, sliced 1 pound fingerling potatoes, washed and chopped into 1/2-inch cubes 2 red peppers, roasted, peeled, and thinly sliced (you can use bottled) 12 eggs Salt and pepper 2 tablespoons chopped fresh oregano 1/2 cup chopped fresh parsley 1. Heat a 12-inch nonstick or well-seasoned oven-safe frying pan to medium. Add olive oil, then garlic and onion. Sauté for 5 minutes. Add potatoes, plus a generous pinch of salt and several twists of pepper. Cover partially and cook on medium-low heat, without coloring, until potatoes are tender, 20-25 minutes (insert a knife into a potato; when it comes out easily, they are done). Add peppers, oregano, and parsley; stir gently. 2. Preheat oven to 375°. In a large bowl, beat eggs with salt and pepper. Pour over potato mixture; stir for a minute to distribute heat. Transfer pan to oven and bake for 30 minutes or until just set. Remove from oven and let rest for 10 minutes before serving. (This can be stored, refrigerated, for up to three days.) PER SERVING: 123 cal, 46% fat cal, 6g fat, 2g sat fat, 212mg chol, 7g protein, 9g carb, 2g fiber, 75mg sodium Recipe provided by Hugo Matheson, chef and co-owner of The Kitchen, an ecoconscious eatery in Boulder, Colorado (www.thekitchencafe.com). |