Fat Tuesday, St. Patrick’s Day, St. Joseph’s Table, and Spring right behind,.. March is a merry month!
Take a break and have a friend over for an Italian Frittata. First cousin of the Tortilla Espanola, and French Omelet.
All things are one. Tchuang-Tzu
The palate of ingredients used in a frittata is unlimited, use what’s abundant at the market, extra in your refrigerator, even leftovers… give it a whirl!
The secret of a good vegetable frittata is keeping out any excess moisture from the vegetables.
Italian Broccoli Potato Parmesan Frittata
2 small to medium potatoes, sliced thin
2 stalks broccoli and flowerets, cut into small pieces
1 sweet onion, sliced wafer-thin
¼ cup freshly grated Parmesan cheese
6 tablespoons of NSVOO* or a mix of canola and olive oil
¼ cup water
¼ teaspoon salt
freshly ground pepper to taste
With an upright cheese grater, grate pieces of potato on largest grate. Wrap in clean linen towel to remove excess moisture.
Cut broccoli, slice onion, grate Parmesan cheese.
Heat 3 tablespoons of oil in large skillet.
When oil is hot sauté potato slices in skillet 3-5 minutes. Turn. Set aside in a bowl.
Add broccoli to skillet. Sauté 3 minutes. Add water as needed.
Drain broccoli. Set aside.
Sauté onions in 2 tablespoons oil in skillet until soft.
In a medium bowl, whisk eggs; add salt, pepper and Parmesan cheese.
Add onions and broccoli to eggs, mix well.
In skillet, add additional oil if needed, distribute potatoes evenly in bottom of skillet— reheat potatoes on medium heat.
Pour egg broccoli mixture over potatoes. Cook on low heat for about 5 to 6 minutes or until light brown on underside— the top will still be a little runny. When ready take skillet over sink with large plate on top.
Flip skillet over onto a plate.
If necessary add a little more oil to skillet. Slide frittata from plate back into pan to brown the top cook for 3-5 minutes.