Spanish Paella Frittata

Mmmm!  Nothing quite beats a simple rustic frittata!

Paella is of Spanish cuisine, originating in Valencia.  It’s traditionally made with rice, meats and vegetables; it’s cooked in a large pan called paella:  a broad shallow dish with sloping sides, 13-inches in diameter, or larger.   

Frittata is of Italian cuisine and similar to an omelet, usually prepared in an iron skillet.  It generally starts on the stovetop and ends in the oven, being baked or broiled.  Eggs are combined with meats, vegetables and cheeses; the possibilities are endless.

This recipe combines both, containing rice, sausage, shrimp and vegetables.  I imagine cooks in Italy, flip their frittatas ~ I’ve done that, but find it’s much easier to finish by covering it with a lid and cooking on low heat on the stovetop until cooked through, or broiling it on a low setting, or just baking it in the oven for a short time. 

It’s a simple rustic dish that is easy to prepare with deliciously toasted bottom!

Spanish Paella Frittata

Ingredients:

2 cups rice

1 pound sweet Italian sausage

1 small onion, chopped

1 small red bell pepper, chopped

1 pound medium raw shrimp, shelled and deveined

8 eggs

½ teaspoon salt

1 teaspoon seasoned pepper

1 teaspoon smoked paprika

Method:

Prepare rice according to package directions; let cool for 5 minutes.

In a 12-inch non-stick skillet, sauté sausage, breaking into small chunks while it cooks.

Add onion and bell pepper and cook until softened and meat is fully cooked.

Add shrimp and rice to skillet and mix well.

Remove from heat.

Beat eggs in a bowl and add salt, pepper and paprika.

Place under broiler and cook until center is set or bake in the oven at 400 degrees for 10-15 minutes until knife inserted in center comes out clean.

Let set for 5 minutes, cut into wedges and serve.

Serves 4

ENJOY!

Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes! 

My Southwestern Frittata

Good grief,  I got so wrapped up in eating it that I almost forgot to take a photo!

This is one savory frittata that I crave because I really, really love potatoes!  It makes for a wonderful breakfast, brunch, lunch or even dinner.

I cook them in my “old reliable” well-seasoned cast iron skillet as it conducts heat evenly for cooking and enables me to slide the frittata out of the skillet with ease.  Then it goes under the broiler with no problem and no worries about the handle. 

Back to the frittata!  I started this frittata by browning onions, peppers and seasonings; then the hash browns and Santa Fe corn were added. Next, I added the eggs and finally the cheese.  This time, I only added cheese at the very end before broiling; however, I usually add half of the cheese at the same time as the eggs and place the remaining cheese on top before broiling.  Either way is fine and in fact, it is fun to experiment with different ingredients but, a frittata almost always has potatoes or a variety of pasta with an egg base. 

It truly is an easy dish to cook and tastes great warm or room temperature ~ even left over.  I really hope you give it a try if you have never prepared a frittata.  

My Southwestern Frittata

Ingredients:

3 tablespoons olive oil

3 garlic cloves, minced

1 small onion, chopped

½ red bell pepper, chopped

½ green bell pepper, chopped

4 cups frozen hash brown potatoes

1 (8 ounce) can Del Monte Santa Fe corn, drained

6 large eggs

Salt and pepper, to taste

6 ounces Mozzarella, shredded

Method:

Heat olive oil in 10” iron skillet or other oven-proof skillet.

Cook garlic and onions over medium heat until softened, about 1-2 minutes.

Add potatoes and cook until golden, about 10-15 minutes.

Add corn, salt and pepper, cook until heated well.

Whisk eggs in a small bowl with a little salt and pepper.

Combine eggs with potato mixture in skillet.

Cook until underside is golden, about 6 minutes and eggs on top are not set.

Preheat broiler.

Spread cheese over frittata.

Place skillet with frittata under broiler approximately 3” from heat.

Broil for about 1-3 minutes to finish cooking eggs and melt cheese.

Slide onto a serving plate and eat warm or room temperature.

ENJOY!!!