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Spanish Vegetable Frittata

Spanish Vegetable Frittata
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This wonderful Spanish Vegetable Frittata has an abundance of fresh summer vegetables and an earthy-sweet flavor from saffron.

Ingredients

Scale
  • 1 medium or 2 small Yukon Gold potatoes*
  • pinch of saffron
  • 2 tablespoons boiling water
  • ¼ cup extra virgin olive oil
  • 1 small onion, quartered lengthwise and thinly sliced
  • 1 medium zucchini, thinly sliced into rounds
  • 1 small bell pepper, red, green or yellow – stemmed, seeded and thinly sliced
  • 1 cup chard or spinach, stems removed, leaves coarsely chopped
  • 6 large eggs
  • 1 tablespoon avocado oil or ghee

Garlic Avocado Mayonnaise (optional)

  • ¼ cup Avocado Mayonnaise
  • 1 tablespoon lemon juice
  • 1 teaspoon garlic minced
  • 1 tablespoons extra virgin olive oil

Instructions

  1. Put the potato in a medium saucepan, cover with water and bring to a boil.
  2. Add a pinch of salt and simmer over moderate heat until the potato is tender 20 minutes.
  3. Drain and let cool completely. Peel and cut into ½ inch pieces.
  4. In the meantime put saffron in a small heatproof bowl and add the boiling water. (I use some of the boiling water from the potatoes before adding the salt). Mix and let cool.
  5. In a large sauté pan, heat ¼ cup of the olive oil. Add the onion and a generous pinch of salt.   Cook over medium-low heat stirring occasionally until just soft, about 3 minutes.
  6. Add the zucchini and bell pepper. Sprinkle with salt and cook, stirring occasionally until tender about 5 minutes.
  7. Add potato, mix until coated and hot, 2-3 minutes
  8. Add Swiss chard and stir until just wilted. Season with salt and pepper
  9. Transfer vegetables to a colander. Let cool and drain for about 15 minutes.
  10. In a large bowl, beat the eggs with the brewed saffron and a pinch of salt.
  11. Fold in the vegetables and let stand 10 minutes.
  12. In a large skillet, heat 1 tablespoon of avocado oil on high until it shimmers.
  13. Add the egg mixture and cook over medium high heat, shaking the pan and stirring quickly with a fork until some of the egg starts to set, 1-2 minutes
  14. Turn on your broiler to preheat.
  15. Smooth the top and cook over low heat until the frittata is mostly set but the top is slightly wet about 5 minutes.
  16. As the frittata cooks gently lift the sides of it with a spatula while tilting the skillet to spread the egg around.
  17. Put it under the broiler for another 2-3 minutes until the egg is completely set.
  18. Remove from the pan, cut into 8 wedges and serve alone or with garlic avocado mayonnaise. It can also be served right from the pan.
  19. To make the garlic avocado mayonnaise: in a small bowl, whisk the mayonnaise with garlic, lemon and olive oil.

Notes

To make the frittata in 30 minutes leave out the potato.

The recipe can easily be doubled for 8 people.

Nutrition

Find it online: https://eatwellenjoylife.com/spanish-vegetable-frittata/