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SPANISH FRITTATA Recipe

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This recipe for SPANISH FRITTATA is from The Reich Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 to 3 cups sliced potatoes (1/2 inch thick)
3 tablespoons olive oil

4 garlic cloves, minced or pressed
1 tablespoon paprika
2 cups thinly sliced onions
2 cups sliced bell peppers*
1/8 to 1/4 teaspoon cayenne
6 eggs

3 ounces Neufchatel or cream cheese
1 tablespoon unbleached white flour
1 1/4 cups milk

1/2 teaspoon salt

1/2 cup chopped Spanish olives
1 cup grated Monterey Jack or Cheddar cheese
* A mix of color is nice.
Directions:
Directions:
Preheat the oven to 400°. Lightly oil a 7 X 11-inch or a 9-inch square baking pan. In a bowl, toss the potato slices with 2 tablespoons of the oil half of the garlic, the paprika, and a dash of salt. Spread in an even layer on a baking sheet and roast for about 20 minutes, until tender and golden brown. In the same bowl, toss the onions and peppers with the cayenne and the remaining oil and garlic. Spread in an even layer on a second baking sheet and roast until tender and brown, about 15 minutes.
Meanwhile, combine the eggs, Neufchatel or cream cheese, flour, milk, and salt in a blender and puree to a smooth custard.
When the vegetables are roasted, reduce the oven temperature to 350°.
Layer the roasted potatoes in the prepared baking pan. Spread on the roasted onions and peppers, sprinkle with the olives and grated cheese, and pour the custard over all.
Bake for about 45 minutes, until the custard is set and the top is golden brown. Serve hot or at room temperature.

 

 

 

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