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.
- 2 -3 cups sliced potatoes (1/2 inch thick)
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 1 tablespoon paprika
- 2 cups thinly sliced onions
- 2 cups sliced bell peppers
- 1⁄8-1⁄4 teaspoon cayenne
- 6 eggs
- 3 ounces neufchatel cheese or 3 ounces cream cheese
- 1 tablespoon flour
- 1 1⁄4 cups milk
- 1⁄2 teaspoon salt
- 1⁄2 cup chopped Spanish olives
- 1 cup monterey jack cheese or 1 cup cheddar cheese, grated
Directions See How It's Made
- preheat oven to 400. lightly oil a 7x11 inch or 9 inch square baking pan.
- in a bowl, toss the potato slices with 2 T of the oil, half of the garlic, the paprika, and a dash of salt.
- Spread in an even layer on a baking sheet and roast for about 20 minutes or till tender and golden brown.
- In the same bowl, toss the onions and peppers with the cayenne and the remaining oil and garlic.
- Spread in an even layer on a second baking sheet and roast until tender and brown, about 15 minutes.
- meanwhile, combine the eggs, neufchatel or cream cheese, flour, milk and salt in a blender and puree to a smooth custard.
- when the vegetables are roasted, reduce the oven temperature to 350.
- 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.
- bake for about 45 minutes, till the custard is set and the top is golden brown. serve hot or at room temperature.