ricotta and piquillo pepper frittata

key adaptation saveur

brunch is my favorite weekend activity. more delicious brunch dishes to come soon. first prepared this dish for taryn's birthday this past may and enjoyed it so much that it had to be duplicated the very next day and enjoyed throughout the week. this dish is equally delicious served hot or cold. it pairs well with a salad for a lovely lunch. 

ingredients:

• 1/2 cup grated pecorino

• 3 tbsp flat-leaf parsley, roughly chopped

• 1 1/2 tsp kosher salt

• 1 tsp chopped fresh oregano

• 2 tsp dried basil

• 1/2 tsp red chili flakes

• 8 eggs, beaten

• 3 tbsp extra virgin olive oil

• 1 large red onion, halved and thinly sliced

• 2 purple, 2 red skinned, 2 yukon gold, sliced into 1/8" rounds

• 3 piquillo peppers, seeds/excess liquid removed, sliced into 1/4" strips

• 3/4 cup ricotta 

1. turn oven onto the broiler setting.

2. in a large boil, whisk together 1/4 cup of pecorino, parsley, 1/2 tsp of salt, oregano, dried basil, red chili flakes, eggs, and season with black pepper. put egg mixture aside. 

3. in 10" nonstick oven proof skilled over medium-high heat. add the remaining salt, onions, and potatoes and cook, stirring occasionally, until well browned and carmelized and soft, about 20 minutes.

4. turn heat down to medium-low heat, add egg mixture to skillet and lightly stir to distribute the onions and potatoes evenly. scatter the peppers over the top, spoon the ricotta over the mixture in 6 dollops and sprinkle with remaining pecorino. cook slowly until egg mixture sets and is almost cooked through about 15 mins.

5. turn off heat and place skillet under the broiler until cheese is lightly browned and egg is completely cooked. run a rubber spatula around the edges of the frittata to loosen it. slide the frittata onto a serving plate or cut into 8 slices and serve from the pan. this is sometimes easier and fool proof then trying to remove from pan.