Ingredients
-
3 - 4
-
2
-
1
-
1/2
-
1/2
-
2
-
3/4
-
-
8
-
1/2
-
-
-
-
-
Directions
Sandee’s Portabella Frittata, This recipe is actually a Spanish tortilla, to which I’ve added portabella mushrooms My sister’s husband is a talented chef from Venezuela When he told me, Today, I will teach you to make a tortilla, I thought it would have something to do with burritos I soon learned that a Spanish tortilla is an egg dish, which bears an amazing resemblance to an Italian frittata Since I didn’t want my guests to think they were getting ‘breakfast burritos’, I tell them it’s a frittata Still, kudos to Rigoberto for the original recipe, from which this one evolved (His is made on the stovetop in a cast iron pan, a skill that I have never mastered ) Measurements are approximate on this recipe – it’s hard to mess it up! This is what use to feed a half a dozen people in either two quiche dishes or six individual casseroles (use au gratin dishes ), This recipe is actually a Spanish tortilla, to which I’ve added portabella mushrooms My sister’s husband is a talented chef from Venezuela When he told me, Today, I will teach you to make a tortilla, I thought it would have something to do with burritos I soon learned that a Spanish tortilla is an egg dish, which bears an amazing resemblance to an Italian frittata Since I didn’t want my guests to think they were getting ‘breakfast burritos’, I tell them it’s a frittata Still, kudos to Rigoberto for the original recipe, from which this one evolved (His is made on the stovetop in a cast iron pan, a skill that I have never mastered ) Measurements are approximate on this recipe – it’s hard to mess it up! This is what use to feed a half a dozen people in either two quiche dishes or six individual casseroles (use au gratin dishes )
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Steps
|
1
Done
|
Thoroughly Rinse Potatoes and Microwave 4-5 Minutes. Drain. |
|
2
Done
|
Saut Portabellas Briefly in Butter. |
|
3
Done
|
Separately, Saut Peppers and Onion in Olive Oil. Add Potatoes and Rosemary (and Ham), and Heat Through. Remove Pan from Heat. |
|
4
Done
|
Beat Eggs and Water Thoroughly, Until Eggs Begin to Turn a Lemony Color. |
|
5
Done
|
Butter (or Oil) a Casserole Dish, or Individual Ovenproof Bowls. |
|
6
Done
|
Add Sauted Vegetable (and Ham) Mixture. |
|
7
Done
|
Pour in the Egg Mixture. Top With Sauted Portabellas. |
|
8
Done
|
Bake Approximately Half an Hour at 350 Degrees. |
|
9
Done
|
If You Are Making Individual Frittatas, They'll Cook a Little Faster. Using a Deep Casserole Dish Will Take a Little Longer. the Dish Is Done When It Puffs, and the Middle Doesn't Move When Slightly Shaken. Serve Immediately. |
