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Serranía Kitchen - recipes from around the world

This blog contains a selection of recipes from all over, in particular from Andalucía, Asia, England, Germany and the Mediterranean. Contributors include Rita Drechsler, Jovan Le Knorz, Madita Schröder, and Paul Whitelock, who are all members of the same extended Anglo-German family. Rita and Paul live in the Serranía de Ronda in Andalucía. Madita and Jovan live in Baden-Wuerttemberg, near Heilbronn, Germany.

The Grizzly Gourmet's Frittata with Peas
Saturday, December 23, 2023 @ 12:00 PM

By The Grizzly Gourmet

 

Frittata is similar to tortilla, ie omelette. This is a simple variation on a theme using peas and parmesan cheese.

close photo of frittata

Photograph: www.the-bella-vita.com

 

Recipe details

Yield: 2  portions

Time spent: Preparation time: 15 minutes   Cooking time: 10 minutes   Total time: 25 minutes

 

Ingredients

  • 3 eggs
  • 1 ½ cups peas (fresh or frozen)
  • 1 small onion
  • ¼ cup parmesan cheese
  • Salt & black pepper to taste
  • 4 tablespoons olive oil

 

Method

Peel and chop the onion.

In a non-stick pan with two tablespoons of olive oil, sauté the onion, until softened.

When the onion has softened, add the peas and half cup of water, add salt and pepper.

Cook for about 10 minutes over medium heat, until the peas have turned soft.

When the peas are ready transfer them to a bowl and let them cool.

Meanwhile, in another bowl, break the eggs, add the parmesan cheese, salt and black pepper, and lightly beat with a fork, being careful not to overbeat.

At this point add the peas and amalgamate them with the eggs.

In the pan where you cooked the peas, add a tablespoon of olive oil, and let it heat up. When it is hot, add the mixture and lower the heat and cover with a lid. Cook for about 5 to 7 minutes, gently shaking the pan every few minutes.

At this point the part that seems most difficult but is not if you use the right pan. Take a plate with the same diameter as the pan. Place it on top and flip the frittata.

Add a little olive oil if needed, and gently slide the frittata back into the pan.

Allow to cook for another 5 minutes or so.

Flip the frittata onto the plate again.

Serve with your favourite side dish, eg a crispy salad.

 

Drink

A glass of red wine, eg Ribera del Duero, a glass of craft beer, eg La Rondeña, or a soft drink.

                               Photograph: The Olive Press

 

© The Grizzly Gourmet, with thanks to www.the-bella-vita.com

 

Tags: craft beer, eggs, frittata, frying pan, gourmet, La Rondeña, olive oil, onion, non-stick pan, omelette, onion, parmesan cheese, peas, pepper, red wine, Ribera del Duero, salad, salt,

 



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