Spanish Frittata With Potatoes and Olives

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READY IN: 1hr 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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