Spinach and Feta Frittata
Approximately all of the years ago, I was a Spanish Translation major at Kent State. I currently use that fancy degree to snoop on conversations that people assume I can't understand and that's about it. In other words, my Spanish is rustier than a pile of broken down cars in a junk yard. It's not the fault of the Spanish Translation program at Kent, though. I just happened to go in a different direction. Other people who were in that program went on to do great things, like work as a translator for the United Nations.
Marta was one of those people I encountered in Spanish class. She is from Salamanaca, Spain, but attended college in Ohio for six years. While I bailed right after getting my Bachelors Degree, Marta continued on to get her Masters. It was in her last year that she met Chad and blah, blah, blah. Happily every after and ::gag::
They're STILL really ridiculous together and it has been 15 years since they got married.
Marta has done the United Nations translator thing (Which, it's seriously one of the hardest jobs in the world. The stress of having your interpretation of words mean the difference between conflict and peace is crazypants.). She is currently doing the "pay it forward" thing as a Spanish professor in the United States. Now a US Citizen, she is and has always been one of the nicest people I know. Also, she throws a mean right. Ahem.
ANYWAY, Marta sent me her recipe for a Spinach and Feta Frittata a while ago, and this seems as good of a time as any to post it. She prefers the oven method for cooking frittatas, while I'm on the record as preferring stove top.
Either way, you do you. But do a frittata. And serve it on a nice crusty bread because bocadillos de tortilla are the best.
(For the record, Marta sent this to me in Spanish and made me translate it. Look at me using my fancy degree! Weeeee!)
Bocadillo de tortilla con espinicas y feta
3 tablespoons olive oil
6-8 small potatoes, diced
2 small onions, diced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried taragon
2 handfuls fresh baby spinach
8 large eggs
1/4 cup heavy cream
1/2 cup feta cheese
1. Preheat the oven to 350 degrees.
2. Whisk eggs and cream in small bowl.
3. Using an oven-safe skillet, heat the oil to medium. Add the diced potatoes, onions, salt, pepper, and taragon and cook until softened. Add the spinach then eggs. Top with feta cheese.
4. Cook until the egg starts to set, about 10 minutes. Place in the oven to finish cooking. It takes about 20 minutes.
5. Allow to cool for a few minutes before cutting.
Recipe
Reader Comments (1)
heavy cream in a frittata? interesting.
and putting it on bread? also interesting.
i adore me a good frittata. especially because i use them to clean the frig of its questionable contents. but putting a slice on bread is kind of a game changer...