By The Grizzly Gourmet
Frittata is similar to tortilla, ie omelette. This is a simple variation on a theme using peas and parmesan cheese.
Photograph: www.the-bella-vita.com
Recipe details
Yield: 2 portions
Time spent: Preparation time: 15 minutes Cooking time: 10 minutes Total time: 25 minutes
Ingredients
- 3 eggs
- 1 ½ cups peas (fresh or frozen)
- 1 small onion
- ¼ cup parmesan cheese
- Salt & black pepper to taste
- 4 tablespoons olive oil
Method
Peel and chop the onion.
In a non-stick pan with two tablespoons of olive oil, sauté the onion, until softened.
When the onion has softened, add the peas and half cup of water, add salt and pepper.
Cook for about 10 minutes over medium heat, until the peas have turned soft.
When the peas are ready transfer them to a bowl and let them cool.
Meanwhile, in another bowl, break the eggs, add the parmesan cheese, salt and black pepper, and lightly beat with a fork, being careful not to overbeat.
At this point add the peas and amalgamate them with the eggs.
In the pan where you cooked the peas, add a tablespoon of olive oil, and let it heat up. When it is hot, add the mixture and lower the heat and cover with a lid. Cook for about 5 to 7 minutes, gently shaking the pan every few minutes.
At this point the part that seems most difficult but is not if you use the right pan. Take a plate with the same diameter as the pan. Place it on top and flip the frittata.
Add a little olive oil if needed, and gently slide the frittata back into the pan.
Allow to cook for another 5 minutes or so.
Flip the frittata onto the plate again.
Serve with your favourite side dish, eg a crispy salad.
Drink
A glass of red wine, eg Ribera del Duero, a glass of craft beer, eg La Rondeña, or a soft drink.
Photograph: The Olive Press
© The Grizzly Gourmet, with thanks to www.the-bella-vita.com
Tags: craft beer, eggs, frittata, frying pan, gourmet, La Rondeña, olive oil, onion, non-stick pan, omelette, onion, parmesan cheese, peas, pepper, red wine, Ribera del Duero, salad, salt,