My frittatas are the Italian version, which involves whipping eggs and adding lots of fun ingredients. While I have yet to try the Spanish version which incorporates potatoes, that's only out of lack of planning since my family loves potatoes!
This version is quite Mediterranean in taste: sundried tomatoes, feta, capers and olives. Those are the green Castelvaltrano olives you see poking out of the frittata, my favorite! Ask for them by name. They are lightly brined and almost taste like the canned black olives which many olive connoisseurs turn their nose up at, even as they'll gush over Castelvaltranos! (cas - tel - vall - tran - os). You can use any type of olive you like, but know that the stronger flavored ones such as kalamatas or Nicoise will impart more of an olive taste throughout, so adjust the amount accordingly.
Frittata with Sundried Tomatoes, Feta, Capers and Olives
6 eggs, whipped
2 tablespoons milk (dairy or dairy free)
5 sundried tomatoes in olive oil, chopped
1 tablespoon feta, crumbled
1 teaspoon capers, minced
6-8 olives, pitted and chopped
1 tablespoon olive oil
Preheat oven to broil. Heat a large cast iron or non stick skillet over medium heat for a few minutes. Add all ingredients except olive oil to whipped eggs and mix well to combine, tasting for salt. Add oil to pan and swirl to coat. Pour in egg mixture and make sure heat is on medium. Cover and allow to cook for at least 5-6 minutes. When the frittata has only a little bit of liquid egg on top remove cover and place in the broiler and finish cooking until top is lightly browned and frittata pulls easily away from the sides. Serve immediately.
Recipes currently inspiring me:
Miso Scented Portabelos with Garlic Cauliflower Mash at Olives for Dinner
Italian Wild Rice and Chickpea Soup at Holy Cow!
Baked Parmesan Garlic Cauliflower Tots at Cinnamon Spice and Everything Nice