Prep 15 mins
Cook 30 mins
This recipe is actually a Spanish tortilla, to which I've added portabella mushrooms. My sister's husband is a talented chef from Venezuela. When he told me, "Today, I will teach you to make a tortilla," I thought it would have something to do with burritos... I soon learned that a Spanish tortilla is an egg dish, which bears an amazing resemblance to an Italian frittata. Since I didn't want my guests to think they were getting 'breakfast burritos', I tell them it's a frittata. Still, kudos to Rigoberto for the original recipe, from which this one evolved. (His is made on the stovetop in a cast iron pan, a skill that I have never mastered.) Measurements are approximate on this recipe - it's hard to mess it up! This is what I use to feed a half a dozen people in either two quiche dishes or six individual casseroles. (I use au gratin dishes.)
- 3-4 potatoes, peeled, sliced, rinsed and drained
- 2 portabella mushroom caps, sliced into strips
- 14.79 ml butter
- 1 large bell pepper, diced
- 1 large onion, diced (Vidalia is best)
- 29.58 ml olive oil
- 177.44 ml ham, diced (optional)
- 8 large eggs
- 118.29 ml water
- Thoroughly rinse potatoes and microwave 4-5 minutes. Drain.
- Sauté portabellas briefly in butter.
- Separately, sauté peppers and onion in olive oil. Add potatoes and rosemary (and ham), and heat through. Remove pan from heat.
- Beat eggs and water thoroughly, until eggs begin to turn a lemony color.
- Butter (or oil) a casserole dish, or individual ovenproof bowls.
- Add sautéed vegetable (and ham) mixture.
- Pour in the egg mixture. Top with sautéed portabellas.
- Bake approximately half an hour at 350 degrees.
- If you are making individual frittatas, they'll cook a little faster. Using a deep casserole dish will take a little longer. The dish is done when it puffs, and the middle doesn't move when slightly shaken. Serve immediately.