So, just when we thought we were at wits end making dinner at the end of the day, viola! Our resident foodie LeeAnne came up with this brilliant idea. Okay, we admit she isn’t the first in the world to make a frittata, but we think that this deserves a shout out. It is dead simple and quantities can be adjusted to suit the number of eaters. And the best thing? Most ingredients are ones you already have on hand (or at least you will once you make her killer chimichurri sauce in the May issue). This recipe combines the Argentinean-style sauce with a Spanish tapas favourite which is why this recipe is called…
Spanentinean Frittata For Two
• 1 medium sized peeled Yukon gold potato
• 1 small onion, peeled and finely chopped
• 3 eggs
• 2 tbsp chimichurri sauce
• salt & pepper
• olive oil
To the table in 5 easy steps…
1. Preheat oven to 400°F.
2. Slice potato thinly. Transfer to bowl; cover with plastic wrap and microwave 3 to 5 minutes or until tender.
3. Uncover potatoes and whisk in onion, eggs and chimichurri sauce. Season with salt and pepper.
4. Heat a splash of olive oil 8-inch over proof fry pan over medium high heat. Pour in egg mixture.
5. Transfer to oven and bake 15 minute or until eggs are set in middle. For easy clean up, serve right from the pan.
Note: If you have more eaters, double the recipe and increase pan size to 12 inches and baking time to 20 minutes.
Enjoy this frittata with a salad and feel really healthy eating your greens!