As we all know, a frittata is a type of omelette. It derives from the Italian word friggere, which means “fried.” In Spanish it would be frito. So I started thinking? How about a fritata with all the ingredients native to Puerto Rican cuisine? What would that be? A boricua frittata? A Latino frittata? A Nuyorican frittata? You can use whatever term desired. I decided to stick with the Puerto Rican moniker.
Here it is, my own genuine P.R. frittata. Note that I add sour cream (or yogurt) to it, along with turmeric. This came about by accident. We had some sour cream on hand and I decided to use that as a topping rather than cheese. It came out great! Also note that you can fancy up the dish by adding whatever vegetable or ingredients you want, be it mushrooms, broccoli, spinach, or even sausage or chicken. You add the vegetables or cooked sausage or chicken to the eggs and follow recipe directions. No limitations here. With a crusty loaf and some good white wine (or red), and you have a feast, be it for breakfast, brunch or dinner.
PUERTO RICAN FRITTATA
10 whole black peppercorns
2 cloves garlic, peeled
1 tablespoon fresh chopped oregano or 1 teaspoon dried
½ teaspoon salt.
1 teaspoon red wine vinegar
8 large eggs
¼ cup fresh chopped parsley
2 tablespoons butter
2 tablespoons olive oil
1 small onion, peeled and sliced into thin rings
1 cup sour cream (or yogurt)
1 teaspoon turmeric
- In a mortar, crush peppercorns, garlic, oregano and salt. Add vinegar and mix.
- Crack eggs into a medium mixing bowl and whisked vigorously until the egg yolks and whites are blended. Add mortar mixture and parsley. Mix well.
- In a 12-inch cast iron skillet (or any skillet or pan that’s oven proof), warm the butter and olive oil over medium heat until oil is shimmering (be careful not to burn the butter). Add onion and cook until soft and translucent. Stir in the eggs and cook until edges are set, about 2 minutes. Cover, turn the heat to low, and cook about 8 minutes. Allow the frittata to gently cook and steam.
- Meanwhile, combine the sour cream with the turmeric. Set aside. Check the frittata by lifting the lid. It’s done when it is set in the middle and the eggs have released from the sides of the pan. Top with the sour cream-turmeric mixture, spreading evenly over the frittata. Place, uncovered, in the top rack of the oven, and broil (on high) for 1-2 minutes until the frittata has cooked through and is golden on top. Keep a close eye on it to make sure it doesn’t burn.
- Remove from oven (with pot holders or oven-mitts). Let cool lightly, cut into wedges and serve.
Yield: 4-6 servings.