Frittata (Kind Of………..)

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Black beans, potatoes, mushrooms, eggs and loads of cilantro – what would serve better as proper condiments than salsa verde and salsa Mexicana ? 🙂
Ever since I have discovered authentic tasting salsa verde and salsa Mexicana at my neighborhood international food market, I have them in my larder and fridge at all times, using it to enhance breakfast, lunch and dinner dishes of all types – eggs, seafood, meat, pasta, rice, vegetables, etc, etc. Together with chili paste of all levels of hotness, Maggi seasoning and soy sauce, these are the condiments/seasonings without almost none of my meals are complete. 🙂
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Bon Appétit !   Life is Good !
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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: whisk 10 ea whole eggs with kosher salt, sriracha and a dash of maggi

: saute 16 oz cooked, large- diced potatoes in 2 tblsp EVO until golden

: add 6 oz raw botton mushrooms, saute with kosher salt and cayenne pepper to taste until mushrooms are cooked through, about 2 minutes,

: remove to absorbent paper

: saute 1 ea medium onion, julienned, in 1 tblsp EVO until translucent, add 16 oz cooked, drained red beans (or beans of your choice), season with kosher salt and cayenne pepper to taste

: add the onion/bean mix to the potato/mushroom mix, add 1/2 cup coarse-chopped cilantro

: add 2 tblsp EVO to a medium-hot cast iron or nonstick pan, add half of the whisked eggs, cook until the bottom of the eggs has just set, turn heat to low

: add the bean mix, spread out even

: add the second half of the eggs, shake the pan to make sure everything is properly distributed and coated

: cover the pan and cook VERY slowly on the stove top until all the eggs have set; slide out to a plate, return upside down to the pan, cook another minute; alternatively, if you are using a cast iron pan, place uncovered in a 375F preheated oven until set, about 20 minutes

: to serve, slide out of the pan as is on a serving platter, or turn upside down onto a serving platter; serve hot or at room temperature, serve as snack, appetizer, or main course

: Frittata (Kind Of………..)

: Frittata (Kind Of………..)

: Frittata (Kind Of………..)

: Frittata (Kind Of………..)

: Frittata (Kind Of………..)

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4 comments

That would fill you up and taste good at the same time.

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Anneli,
Even Bella and I would not be able to eat this in one or two sittings. It’s meant to be eaten hot when fresh out of the oven, then at room temperature through the next couple of days 🙂
Cheers !

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Peter Scrafton2018-11-11 18:35:05

Aha! A dash of almost Asian cookery! hans – you are getting a bit like my Pakistani-born carer (a wonderful cook) who demands tabasco with almost everything!

This is a lovely, vegetable dish, although I had to get out my American phrase book to discover that cilantro is coriander leaves, freely available here and called just that The seeds are what we call coriander or ground coriander. With sea salt, usually from Maldon in Essex (goyim are allowed to produce such a thing) this makes a lovely dish. Thank you.

Out for lunch on my birthday last week, I tried mushroom arancini in the restaurant’s home-made arrabbiata sauce. I lovely starter, which you might want to think of including in your blog – if you have not already done so.

As ever,

Peter

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Hans Susser2018-11-11 19:41:20

Hi Peter,
Thank you for your comment 🙂
I did publish Arancini a few years back on my previous, now defunct site, Chefcook.us. You can still find it on my old FB chefsopinion site (also abandoned since years) .
I will re-post it on ChefsOpinion in a few days, just to see the reaction of diehards to the sauce ( I used homemade tonkatsu), which I prefer 10-1 to tomato sauce or arrabbiata with arancines 🙂
Cheers my Friend

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