Spanish Frittata
Welcome to the flavorsome world of the Spanish Frittata, a versatile and robust dish that brings the vibrant essence of Spain straight to your kitchen. This frittata, a cousin to the traditional tortilla española, is a splendid blend of simplicity and taste, featuring the classic Spanish ingredients that are beloved around the globe.
Envision a luscious mixture of fluffy eggs, whisked together with finely chopped onions, and a generous dash of spices like smoked paprika – a nod to the heart of Spanish cuisine. The eggs puff up in the oven, creating a light yet satisfying texture, while the potatoes provide a comforting, earthy base. Each bite is infused with the warmth of traditional Spanish flavors, making it a perfect dish for any meal of the day.
Whether you’re gathering family for a brunch fiesta or looking for an easy, yet impressive, dinner option, the Spanish Frittata is an excellent choice. It’s not only a feast for the taste buds but also a delight to behold, with its golden top and hearty filling. Serve it with a side of green salad or a few slices of crusty bread to complete the experience. This dish is not just food; it’s a culinary journey through Spain, offering a taste of its rich culture and culinary heritage.
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Ingredients
1-2 tablespoons coconut oil (more recipes)
1/2-1 teaspoon ground turmeric (more recipes)
Radishes, thinly sliced (more recipes)
1 cup fresh kale, tough ribs removed and chopped (more recipes)
6 organic eggs (more recipes)
Salt, as required (more recipes)
Lemon wedges, optional (more recipes)
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instructions
1. Preheat your oven's broiler.
2. In an oven-safe skillet, heat coconut oil over medium heat. Add ground turmeric, chopped radish, and chopped kale to the skillet. Sauté until the vegetables are softened.
3.Stir in fresh chives and cook for an additional 1-2 minutes until the chives are fragrant.
4. In a bowl, whisk the organic eggs until well beaten. Season with salt
5. Pour the beaten eggs over the sautéed vegetables in the skillet. Allow the eggs to set slightly at the edges.
6. While the scallops are cooking, prepare the lemon herb sauce. In a bowl, mix extra-virgin olive oil, finely chopped flat-leaf parsley, finely chopped capers, finely grated lemon zest, and finely chopped garlic.
7. Transfer the skillet to the preheated oven's broiler. Broil for 3-5 minutes or until the top of the frittata is set and lightly browned.
8. Remove the Spanish Frittata from the oven and let it cool for a few minutes. Slice and serve warm.
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about cherie mcneil
Cherie McNeil, author of Clean Eats, is an emblem of hope for those battling autoimmune diseases, having overcome the challenges of lupus through an anti-inflammatory diet. Her journey, marked by the transformative impact of dietary changes, led her to compile Clean Eats, a book that goes beyond being a mere collection of recipes. It is a testament to her triumph over lupus, offering a blend of personal insights, practical dietary strategies, and recipes that were key to her improved health. This work serves not only as a culinary guide but also as an inspirational resource, highlighting the significant role of mindful eating in managing and alleviating the symptoms of chronic illnesses like lupus.