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Mixed Vegetable Spanish Frittata

A Spanish omelette with peppers, onions, potatoes, mushrooms and spinach

  • Skill: 3 Eggs
  • Recipe Type: Sub Recipe
  • Preparation Time: 20 minutes
  • Service Time: 10 minutes
  • Perfect For: Bar Food, Main Courses

Ingredients

This recipe makes portion(s).

Ingredients List Quantity Cost
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Salt and white pepper to taste

Required Sub Recipes


Equipment Needed

22 cm frying pan
Brown chopping board
Cooks knife
Scales
Measuring jug
Large plate
Sauce pan
Mixing bowl
plastic spatula

For service(1 portion) :-
main course plate
mixing bowl
ramekin
small oven tray
Temperature probe
side bowl

Allergens

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Sub-recipe Allergens

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Method

PreparationFrittata

  • Potatoes – Peel, cut into 2 cm dice, blanch in boiling water until nearly cooked (leave a little bite to them) remove and refresh in cold water
  • Red pepper – Remove stalk and dice 2 cm
  • Spinach – Wash and drain dry
  • Eggs and Milk – Break the eggs into the mixing bowl and beat with the milk
  • Chives – Slice 1 mm
  • Onions – Peel off the skin, dice 1 cm
  • Mushrooms – Slice into 4 slices

Method

  1. Heat up the frying pan on a medium heat and add in the oil, onions, mushrooms and peppers cook until the onions start to soften
  2. Add in the potatoes and continue to cook for a few minutes moving every minute
  3. Add in the butter and spinach and cook until the spinach starts to soften and wilt
  4. Add in the egg and milk mix and mix with the plastic spatula
  5. Continue to gently mix every 45 seconds until the egg mix is half cooked but still slightly liquid
  6. Turn the heat down to low and cook with out mixing for approx 3 minutes until the top is starting to set
  7. Remove from the heat and run the spatula around the rim of the pan to loosen the frittata
  8. Place the plate face down on top of the frying pan and flip it 180 degrees so the frittata is now on the plate
  9. Slide the frittata back into the pan carefully so not to break it. What was the top of the frittata is now on the base of the pan
  10. Place the pan back on the low heat and cook for a few minutes until the frittata is cooked through and there is no liquid coming out, (you can check this by gently pressing down on the top of the frittata and if liquid starts to bleed out it is not yet ready)
  11. Remove from heat, once again repeating the process as before flip the frittata back onto the plate
  12. Allow to cool before portioning or alternatively if you are serving it straight away portion and serve. However it is easier to portion once cool
  13. Once cooled portion into quarters and store in the refrigerator until required

Service (for 1 portion)

  1. Cut the portion (quarter of the frittata) into three equal segments, place on a oven tray and place in the oven 180 degrees centigrade for approximately 8 minutes
  2. Prepare the salad and place in the side bowl, place the tomato chutney in the ramekin (30 grammes)
  3. Place the  bowl of salad on the plate with the ramekin
  4. Once the frittata has reached temperature place it on the plate stacked neatly for presentation sprinkle with fresh chopped curly parsley and serve

Nutritional Information

Nutritional data per portion, view full nutrition table

Calories (kcal) Protein Total Fats Of which Saturated Fats Carbohydrates Of which Sugars Fibre Salt
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