Recipe: Basque Frittata
| Chef | Devon Tillman |
| Restaurant/Operation | Midnight Blue, Orlando |
| Menupart | Eggs, Cheeses and Dairy |
| Daypart | Lunch, Dinner |
| Source | R&I |
| Region |
| Yield: 1 frittata | |
| Onion, diced | 1/2 cup |
| Green pepper, diced | 1/2 cup |
| Cherry tomatoes, halved | 1/4 pint |
| Salt and pepper | to taste |
| Eggs | 3 |
| Oil | to coat pan |
| Chorizo, cooked and drained | 1/2 cup |
| Manchego cheese, shredded | to top |
| 1. Put onion, green pepper and cherry tomatoes in small sauté pan. Season to taste with salt and pepper. Simmer over low heat until the tomatoes start to lose their shape, about 30 minutes. 2. When piperade is done cooking, crack eggs in blender or food processor and process until smooth. Heat a separate 6-inch nonstick slope-sided sauté pan over medium heat. Add just enough oil to coat bottom of pan, and sauté piperade and chorizo for 1 minute to heat through. Pour processed eggs into pan. Agitate with rubber spatula. 3. When bottom of frittata has set, add Manchego cheese to the top; place frittata under broiler to finish. |
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