As the publisher of Inn Cuisine, one of the questions I get asked most often is if I own a bed and breakfast inn. Unfortunately, I do not. But dreams sometimes come true and I often set aside special recipes I would feature, just in case. The golden rule among those saved recipes is cook unto others as you would have served unto you, and this recipe follows that rule impeccably.
Discovered in Curtis Stone’s latest cookbook, Relaxed Cooking with Curtis Stone: Recipes to Put You in My Favorite Mood, the following recipe for Spanish Frittata is definitely one that would make the cut. Sure, I might play around with the ingredients a bit, fine tuning them to bring out more of the flavors and textures I love, but you have to start with a solid base and this frittata recipe is about as solid as they come. Rustic, hearty and delicious, Stone’s Spanish Frittata is perfect for pleasing guests, no matter their age or location. And as the title of his cookbook suggests, this recipe is one to put you in his favorite mood: relaxed.
Spanish Frittata
(adapted from Relaxed Cooking with Curtis Stone: Recipes to Put You in My Favorite Mood)
- 2 large red-skinned potatoes, cut into approximately 1/2-inch chunks
- 2 tablespoons olive oil
- salt and freshly ground black pepper, to taste
- 6 button mushrooms, halved then cut into thirds
- 1 large red bell pepper, seeded and cut into thin, inch-long strips
- 1 shallot, coarsely chopped
- 1 zucchini, peeled and cut into inch-long strips
- 12 large, organic free-range eggs
- 1/4 cup milk
- 6 cherry or grape tomatoes, quartered
- 3 ounces feta cheese, coarsely crumbled (about 1/2 cup)
Preheat oven to 350 degrees F. Precook (either by steaming or microwaving) potato pieces until fork tines inserted in centers meet just a bit of resistance. Warm oil in a 12-inch, ovenproof skillet over medium-high heat. Add potatoes, sprinkling with salt and pepper to taste, and sauté until potatoes are tender and lightly golden in color. Add mushrooms, bell peppers and shallots, cooking for about 4 minutes or until the vegetables soften just slightly. Stir in zucchini and reduce heat to medium-low.
In a large bowl, whisk eggs with milk, adding salt and pepper to taste. Pour egg mixture over vegetables in skillet. Add tomatoes and feta cheese, and cook without stirring for at least 5 minutes (or longer), until the egg mixture appears almost set…but still loose on top. Transfer skillet to preheated 350 degree F oven and bake for about 20 minutes, until the center of frittata is just set. Remove from oven using hot pads and place skillet on a protected surface. Using a silicone spatula, gently loosen the frittata from the pan, then slide the frittata onto a plate and serve.
Yield: serves 4
Spanish Frittata, cooking on the stove top
Spanish Frittata, fresh from the oven
Thank you for visiting Inn Cuisine! Be sure to check out the newly remodeled Recipe Index and subscribe to Inn Cuisine's free RSS feed (also available via email) so you never miss a recipe. Need more ways to stay connected? Follow Inn Cuisine on Facebook & Twitter!
Related posts brought to you by Yet Another Related Posts Plugin.
{ 16 comments… read them below or add one }
If Curtis would come and cook this in my home all the better, but I would settle for delicious flavour and appeal.
I need Curtis.
Well, now I HAVE to get this cookbook! What a fabulous recipe for frittata!
This looks great! Thanks for the post!
this frittata is absolutely beautiful, much like curtis stone.
i love the little jewels of tomatoes especially.
Frittatas are a guest favorite here, especially our Roasted Vegetable one with balsamic glaze on top. The best part…they are SO EASY! We will have to try this one, looks wonderful!
Aska Lodge B&B – I agree, Mary Jo, frittatas are fantastic! Easy & fun to put together and a delight to serve. Your roasted veggie frittata sounds fantastic and I love the thought of the balsamic glaze…especially if I’m not reducing the balsamic myself—too much multi-tasking
Grace – No kidding. Isn’t Curtis Stone the messiest, sweetest, most handsome guy you’d love to have standing in your kitchen?! And—the boy can cook! (Lots of cute pics of him in his new cookbook too….something for the eyes AND the tummy!)
Jada – Thank you.
Patsy – The cookbook is really wonderful—good food, nice presentation and every recipe is straightforward to prepare (plus many lovely photos). This is one volume you can by-pass the library check-out line and go straight for buying your own copy, at least in my opinion.
Mental P Mama – Don’t we all
Val – I hate to sound lame and say, “Ditto,” but ditto—I fully agree with what you said.
Love frittatas! They are new to me and I am experimenting with flavors. This looks so good and fresh! Lovely!
my husband will love this! thanks!
happy wednesday!
I’m convinced – I’m going to give this one a try! Will be my first time using an entire dozen eggs in a recipe – woo hoo!
hi Curtis,
This is so detailed. 1 of the most explanatrory
frittata recipes I have seen so far.
I cook a lot by following recipes. It makes life easier for a cook when especially when you mention specific things like Warm oil in a 12-inch, ovenproof skillet over medium-high heat.
Thank you.
btw, I made this one and it turned to be a topic of conversation.
Sunny
I can’t wait to try this recipe too. My roommates will absolutely LOVE it. although they might freak a little when i use a whole dozen eggs at once. LOL
I love this yummie looking frittata!! I so digg it!
I’ve never been disappointed with anything Curtis makes. His book is really great. Go get it. I’m making this frittata this week. And yes, Curtis is incredibly handsome besides being a great chef. I think I’m in love!
Oh yum – think we can get him to come here to serve us breakfast in bed?
Love your golden rule, Sandie!
Frittatas like this are great because they can (and often should) be made a little bit ahead, and served at room temperature. This one looks lovely and festive, and would be great for a brunch party.