Basque Potato Pepper Richttata

 

      If you're looking for something new or different for either breakfast or dinner, this could be your ticket.  Basque cuisine origins in the northern region of Spain from generations of sheep farmers.  Today, this culture still runs rich in the northern part of Nevada and other areas.  The cuisine is meaty and uses lots of poultry, rabbit, pork, fish, etc.  It celebrates the country culture of seafood and field.  The best thing about a frittata is it can contain, or be, anything you want it to be.  

      A frittata is basically a type of omelet, made with cheese, eggs, meat, etc. whatever you wish.  I do make mine a bit different as you'll see below.  I have a frittata pan which allows me to high heat quick fry and slide out individual pieces intact.  No leftovers, one pan each, one meal.  I do follow the Basque recipe tradition, though.  This is my 'Richttata'.

Extra virgin olive oil 

1/2 small yellow onion, chopped

2 small Yukon gold taters, sliced thin

1/2 half red bell pepper, sliced thin

1 tsp fresh ground black pepper

3 eggs

2 sliced thin ham, such as lunchmeat

4 thin slices of goat cheese

1 tsp salt

      In a large, deep skillet, warm olive oil over medium high heat.  Add onion and salt; cook, stirring occasionally, until softened, a couple of minutes.  Add the potatoes, bell peppers, a bit more oil and salt and pepper and cook until oil begins to simmer.  Lower the heat to medium and cook, stirring occasionally, until the potatoes are tender and lightly browned in places.  Transfer this to a bowl and cool.  

     In a large bowl, beat the eggs until foamy, season with salt and pepper.  Place sliced ham and cheese on a plate near the range.  Heat the frittata skillet to medium high heat and when warming up add some olive oil.  THE REST HAPPENS QUICKLY.  THE STEPS SHOULD BE ACCOMPLISHED IN QUICK ORDER

     About the time the skillet begins to smoke a little pour some of the egg mixture onto the pan.  Add the ham and cheese slices evenly over the top and then finish with a handful of the sauteed vegetables. 

Sizzling in a HOT pan 

       Let cook while keeping an eye on the egg mixture so as to cook, but not stick to the pan.  It will not take longer than a minute.  You will NOT turn this over.  Cook to the consistency of (a bit runny) scrambled eggs.  Then just slide off the skillet onto the plate to serve.  One skillet equals one individual helping.  Delicious with a small dinner salad if you wish or just as for breakfast.  

Bon Apetite

NOTE: MY FRITTATA WILL NOT BE A THICK EGG CASSEROLE, BUT A THINNER, MORE DELICATE EGG BASE WITH HAM, CHEESE, VEGETABLE TOPPING.  IT'S KIND OF LIKE AN EGG FAJITA

"If you can't enjoy the art of your cuisine, then you're just cooking"

Rich Hilts

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