In this modernized version of the Potato and Vegetable Omelet, we are embracing Mediterranean flavors. This frittata features a delightful mix of potatoes, green beans, peas, asparagus, and pimiento with a Mediterranean twist.
2mediumbaking potatoespeeled and sliced into 1/8-inch rounds
1smallonionthinly sliced
Salt and freshly ground black pepper to taste
6largeeggs
2tablespoonsfresh parsleychopped
¼cupdiced Serrano ham or prosciutto
¼cupdiced sweet chorizo sausage
1tablespoonfinely chopped red bell pepperpimiento
1smallcarrotdiced
⅓cupblanched or boiled peas
½cupblanched or boiled green beans
8blanched or boiled asparagus tipscut into 1-inch pieces
Instructions
Sauté the Potatoes and Onions:
In a non-stick skillet over medium heat, add the olive oil.
Add the sliced potatoes and onions, seasoning each layer with salt and freshly ground black pepper.
Cook, turning occasionally, until the potatoes are tender but not browned, about 20 minutes.
Transfer the cooked potatoes and onions to a colander to drain.
Prepare the Frittata Mixture:
In a large bowl, beat the eggs and season with salt and freshly ground black pepper.
Stir in the parsley, Serrano ham, sweet chorizo sausage, pimiento, diced carrot, peas, green beans, and asparagus.
Cook the Frittata:
Heat the skillet with 1-2 tablespoons of olive oil over medium-high heat.
Pour in the frittata mixture, spreading it evenly.
Reduce the heat to medium-high and cook until the bottom starts to brown.
Use a plate to flip the frittata and cook the other side.
Serve:
Once the frittata is set but still slightly juicy in the center, garnish with additional fresh parsley if desired.
Cut it into wedges and serve hot or at room temperature.
Notes / Tips / Wine Advice:
This Mediterranean Potato and Vegetable Frittata incorporates a fresh twist to the original recipe, embracing Mediterranean ingredients for a flavorful and satisfying dish. Enjoy!