Broccoli Cheddar Frittata/Tortilla

Italian frittata and Spanish tortilla - two different names, but a very similar concept. These omelet like dishes are nearly the same (most people think of them interchangeably), but there are some subtle differences, mainly: a frittata has a higher ratio of eggs, contains really any vegetable meat or cheese you can think of, and is finished in the oven. While a Tortilla is just as much a potato dish as an egg, and is made completely on the stove top.

I actually first came across the Italian frittata while working at a Provencal French Restaurant in Brooklyn. We made it for weekend brunch, and it was very popular and very good, though I'm not sure how very french it was? I loved how quickly it came together and how easy it was to customize, (much like an omelet), which makes it a natural for brunch. But I did not really adopt the concept in my home cooking until I came across its cousin the Tortilla a couple years later.

The first time I had a Spanish Tortilla was actually in Spain. I was, like many, a little perplexed by the name. At the time I was on a long backpacking trip and I craved anything familiar. This was not what it claimed to be, but it was delicious! It was much better then an American tortilla, and as I cut into it I realized it was a relative of the more common frittata. This one had eggs, onions, and layers and layers of thinly sliced potatoes.

I was reminded of my trip to Spain by this months issue of Gourmet Magazine, which has an article on the Camino do Santiago: our excuse to be backpacking across Spain. It made me think of the foods we ate in small bars and cafes all across the country: of course tapas, but also tortillas, empanadas, bocadillos (simple bar sandwiches of baguette and Chorizo or Ham), Caldo Gallego (cabbage potato soup), Ensalada Mixta (kind of a paired down Nicoise salad), olives, freshly baked bread, great inexpensive wine, and of course sweet flaky breakfast pastries and Cafe Con Leche.

For my frittata/tortilla I borrowed some techniques from both dishes: thinly sliced tortilla style potatoes, with frittata style veggies. I fried the potatoes much like a tortilla, but finished it in the oven like a frittata. The finished product was a great balance of moist tender eggs and toothsome veggies with the welcome tang of Cheddar and jalapeno. However you make this southern European stroke of genius, whether you call it a frittata or a tortilla, it is easy, flavorful, and satisfying.




















the recipe:

5 tbsp vegetable oil
1 sm onion, chopped
2 cloves garlic, minced
1 lg potato, peeled and thinly sliced
1 1/2 cup broccoli, cut into small florets
2-3 tbsp pickled jalapenos, chopped
1/2 cup extra sharp cheddar, cut into 1/4" cubes
8 eggs
fresh ground black pepper
salt

In small bowl, whip eggs season with salt and pepper, and mix in cheese and jalapenos. In oven safe 10" skillet (cast iron works great), heat vegetable oil on medium-high. (you want the oil hot so your veggies cook without absorbing too much oil) Add potatoes and fry, stirring often, about 5 minutes. Add broccoli, onions, and a generous pinch of salt. Continue frying mixture until potatoes just begin to brake up when stirred: approximately an additional 5 minutes. (If potatoes start to brown, lower heat slightly) Add garlic and fry 1 minute. Scrape up any bits stuck to the bottom and evenly distribute potatoes and broccoli in pan.



















Pour egg mixture into hot pan, let bottom set 30 seconds, then lower heat as low as possible. Cook until outer edges are set: about 10 minutes. Broil in oven until top is lightly browned: 3-5 minutes. Run a knife along the outside of the pan, and let rest about 5 minutes before loosening bottom with spatula and sliding onto serving dish. Serves 4.