Spanish Frittata With Potatoes and Olives

READY IN: 1hr 40mins
Recipe by pattikay in L.A.

A flavorful frittata from the Moosewood New Classics.

Top Review by Cuistot

I'm giving this a 4 for flavor, though we won't be making it again in our house. It was very tasty, but the egg/cream cheese/milk mixture was not an agreeable texture to any of us. I let it cook for a little over an hour and the mixture was still soft, though not liquid. I guess we all just like our eggs cooked hard.

Ingredients Nutrition

Directions

  1. preheat oven to 400. lightly oil a 7x11 inch or 9 inch square baking pan.
  2. in a bowl, toss the potato slices with 2 T of the oil, half of the garlic, the paprika, and a dash of salt.
  3. Spread in an even layer on a baking sheet and roast for about 20 minutes or till tender and golden brown.
  4. In the same bowl, toss the onions and peppers with the cayenne and the remaining oil and garlic.
  5. Spread in an even layer on a second baking sheet and roast until tender and brown, about 15 minutes.
  6. meanwhile, combine the eggs, neufchatel or cream cheese, flour, milk and salt in a blender and puree to a smooth custard.
  7. when the vegetables are roasted, reduce the oven temperature to 350.
  8. Layer the roasted potatoes in the prepared baking pan. spread on the roasted onions and peppers. sprinkle with the olives and grated cheese and pour the custard over all.
  9. bake for about 45 minutes, till the custard is set and the top is golden brown. serve hot or at room temperature.

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