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| Image by forknplate |
Frittata, also known as tortilla is ideal to serve at brunch or as a first course for lunch or dinner.
Prepare the equipments:
- 2 10-inch frying pans or skillet or replace one pan with 10-inch dinner plate
- Mixing bowl
- Wire whisk or egg beater
- 10 eggs
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 1 tablespoon vegetable oil
- 1/2 cup diced cooked ham
- 1/3 cup grated Cheddar cheese
- 8-10 pieces green or black olives, pitted and sliced
- 2 small potatoes, peeled and cooked then cubed
- Combine eggs, salt and pepper in a bowl. Beat mixture slightly. Heat oil in a 10-inch skillet or frying pan. Pour egg mixture into pan and tilt pan so mixture spreads evenly.
- As the egg mixture begins to set, let the uncooked portion flow underneath with the use of a spatula.
- Arrange ham, cheese, olives and potatoes on top. Cook until the edges are set but surface is still moist.
- Flip egg mixture top side down onto another 10-inch skillet or onto a plate with about the same diameter as the pan. The top should become bottom and the bottom should be on top.
- If using a plate, slide the egg mixture back to the pan with the top at the bottom. Place pan over the heat.
- Let cook until completely set and no longer runny. Flip frittata back onto a plate so the original top side is up. Or simply slide it onto a plate, leaving the fillings on the bottom side of the frittata.
Let cook for 4 to 5 minutes until the frittata is set. Remove from broiler and cut into two wedges before serving.
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