Wednesday, March 2, 2011

Spanish-Style Frittata with Patatas Bravas

Patatas Bravas or 'brave potatoes' ensures there will be a spicy kick to the bottom layer of this Spanish-style frittata. If you don't do heat well, just reduce the spices accordingly. This frittata can be served warm or at room temperature and tastes great the next day. Make ahead and add the asparagus tips on top when reheating. This could also be made in cupcake tins as individual portions for brunch or a party.

Crispy red potatoes tossed in hot spices, garlic and fresh thyme, layered with red peppers, cherry tomatoes, capers, an herbed frittata mixture with fresh asparagus on top.

First start with the potato layer

Patatas Bravas
1 large red potato, unpeeled, diced into medium sized chunks
2 tbl extra virgin olive oil
1/2 spanish onion, thinly sliced
3 garlic cloves, minced
1 tbl fresh chopped thyme
2 tsp sweet paprika
1 tsp salt
1 tsp smoked hot paprika
1 tsp organic cane sugar
1/4 tsp chili powder
pinch of cayenne
pinch of black pepper
1/2 cup vegetable broth

Prepare an 8" cake pan or any baking dish you would like with cooking spray and parchment.
Put the diced potato in a small bowl with a couple tablespoons of water and pop in the microwave to par cook for 2 minutes. Drain.
Heat up the oil in a large pan and saute the onions and potatoes until the onions start to soften, 5 minutes. Add the garlic, thyme, sweet paprika, salt, hot paprika, sugar, chili powder, cayenne and black pepper. Saute for 4 minutes more. Add the vegetable broth and cover, steaming for 5 minutes or until the broth has evaporated.
Pour into the cake pan in a single layer and set aside.

Next prepare the vegetable filling:
1 tbl extra virgin olive oil
1 red pepper, thinly sliced
1 cup cherry tomatoes, halved
3 scallions, small dice, both green and white parts
1 tbl small capers, roughly chopped
2 tbl fresh chopped parsley

Whip the saute pan you cooked the potatoes in clean with a paper towel and add 1 tbl of olive oil. Add the red pepper, tomatoes and scallions and saute for 4 minutes. Season with salt and pepper to taste. Saute 4 minutes more just to cook everything but still keep a crisp texture on the red peppers. Remove from heat and toss in the capers and parsley.

Finally, prepare the frittata filling:
1/2-3/4 cup vegetable broth
10 asparagus, divided
16 0z extra firm tofu, drained, pressed and crumbled
2 garlic cloves, smashed
1/2 small spanish onion, rough chop
2 tbl nutritional yeast
2 tbl cornstarch
1 tbl dijon mustard
1 tbl fresh thyme
1 tbl tahini
1 tsp salt
1 tsp turmeric
1/2 tsp pepper

Preheat the oven to 375.
In a blender, add 1/2 cup vegetable broth and the stems only of the asparagus. Keep the tips for the top of the frittata.
Add the remaining ingredients and blend until smooth. Use more vegetable broth if necessary to thin out the filling if the blender is having a hard time.
Pour the frittata filling in a large bowl and add the reserved vegetable filling. Toss to combine. Pour over the potato layer and tap the pan on the counter top a few times to get the filling in between all the potato crevices. Bake for 50 minutes. Add the asparagus tips and a drizzle of olive oil and salt over the top and bake 15 minutes more.
Let cool for at least 20 minutes before serving. Eat warm or at room temperature.

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