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Serves eight for a light meal
Twenty or thirty for an hors d’oeuvre
You can make this ahead and serve it several hours later or the following day, so it’s good picnic or party food. It’s terrific room temperature or cold out of the refrigerator. You may also cut it into small squares and use it for an hors d’oeuvre. This is a solid basic frittata recipe. Feel free to experiment with different cheeses, herbs, or other seasonal vegetables.
3 pacilla chilies, roasted whole under the broiler until charred and wrinkled on all sides
3 medium waxy potatoes, boiled whole in salted water for about 15 minutes or until tender
2 tablespoons butter or olive oil
1 medium yellow onion, chopped
2-3 garlic cloves, finely chopped
2 medium zucchini, halved lengthwise and thinly sliced
3 green onions, white and green parts, sliced thinly on the diagonal
1 dozen eggs, lightly beaten
2-3 tablespoons chopped fresh parsley
1/2 pound crumbled queso fresco or feta
1 1/2 teaspoons kosher salt
1/2 teaspoon ground pepper
1. Once the chilies are cool, peel them, seed them, and cut them into thin one-inch long strips. Set aside. Slip the skins off the potatoes and slice them thinly with a thin, sharp knife. Set aside.
2. Heat the butter or olive oil in a medium skillet over medium heat. Add the onion and garlic and cook, stirring about five minutes. Add the zucchini, green onions and 1/2 teaspoon salt. Cook, stirring, until soft, about eight minutes. Set aside to cool slightly. Once the vegetables are cool, put them in a large bowl with the beaten eggs, the potatoes, and the chilies, herbs, cheese and salt and pepper. If you want to be sure your seasonings are right, you may taste by putting a small amount of the mixture in a small ramekin in the microwave for 20 seconds, or you may put a little in a small non-stick pan and cook until the eggs are done. Then you can add more salt or pepper as desired.
3. Pour the mixture into a lightly oiled three quart baking dish, and bake in a preheated 350 degree oven for 25-30 minutes until the eggs are firm.
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