Smoked Paprika Potato and Spinach Frittata
Tiny Url for this recipe → http://tinyurl.com/6ypdekt
- Prep Time:
- Cook Time:
- Ready Time:
- 12 eggs
- 3 pounds chopped spinach
- 2 large potatos sliced
- 1 onion chopped
- 1 cup Lebneh or Sour Cream
- 3 cloves garlic
- olive oil
- 1/4 pound Kashcaval cheese sliced can be cheddar, montery jack etc
- kosher salt
- fresh cracked pepper
- smoked paprika
Start by slicing your potatos into 1/4 inch pieces and in a hot pan with olive oil season the potato with kosher salt and pepper and start to fry them off. Once they are in the pan take about a tablespoon of smoked paprika and dust the potato on one side. when they are golden brown and crispy turn over and finish on the second side make sure they are fully cooked all the way through then set aside.
In the same pan add your chopped onion and garlic with a little kosher salt and saute until just starting to get a little brown. Now add your chopped spinach it will seem like a lot but it will wilt down very quickly. Keep cooking the spinach until all the moisture has evaporated this is important it may take a while but if you look in the pan and you see all kinds of liquid make sure you saute it until its is gone the the spinach almost starts to fry in the oil that is left. At this point add in your Lebneh or Sour cream. and stir in the mixture until all incorporated. Now take this mixture off the heat and set aside.
In a large bowl break your 12 eggs in and whisk until all the eggs are one color and the whites have been properly incorporated. Now take you spinach mixture and add it to the bowl and whisk until it is evenly incorporated into the eggs (you will see the photo examples after).
Now its time to put it all together. Preheat your oven to 375 degrees and put a large oven proof pan on medium heat with some olive oil in the bottom about 3 tablespoons. just when it starts to smoke pour in the egg mixture the bottom should set pretty quickly, now take your potato slices and arrange them on the top making sure to cover the entire surface. Now add the kashcaval cheese slices and put into the oven. Let bake for about 20 min checking it for how even its cooking and turn the pan a few times. Once the cheese is a nice brown color and you can see fat bubbling around the edge of the pan it is ready
Take out and let it rest for at least 20 min if not longer. At that point it should slide right out of the pan and onto a server dish with no problems. You are now ready to serve this baby with a nice salad or just cut it up and eat it like tapas with some good wine and olives.
You can use any leftover vegetables and any combination of cheeses, potatoes etc. This is how frittata came to be just like ravioli the filling was what was left over the night before same goes here.