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Tuesday, March 05, 2013

On Saturday I had the pleasure of presenting Fritatta(Torta) on CBC's Weekend Morning Show with host Ismaila Alfa.  I served it with a bit of tomato chutney but it is a dish that can be made to your own tastes.

Frittata or Torta is a very versatile dish.  It can be used with a large number of "left overs" and other ingredients.  Try with sliced mushrooms, sun dried tomatoes, or many other vegetables.

Spinach and Parmesan Frittata
3 Tbsp. olive oil
6 eggs
3 thinly sliced potatoes
1 cup (1/2 lb.) chopped raw spinach
1/2 c. grated Parmesan cheese
pinch grated nutmeg
salt and pepper to taste

Preheat oven to 350°. In a large bowl mix all ingredients except oil and scapes. Heat oil in a 10-inch ovenproof skillet on the stove.  Pour egg and potato mixture in skillet and cook over medium heat for 5-7  minutes. Place in oven and bake uncovered for 10 minutes or until top is set. Cut into wedges and serve.