Frittatas are a great way to use up vegetables for a quick supper or as a centerpiece for brunch. Here we are going to do the latter. There are two ways to make frittatas; like a thick torte baked in the oven or thin, cooked in a frying pan similar to like a thick crepe. This Spanish-style frittata recipe follows a crepe style technique. There are so many vegetables in this dish that it doesn’t need too many eggs to be filling.
1. In a large bowl, beat the eggs well with the water. Add the Parmesan, salt and pepper to taste.
2. Heat 1 tablespoons of the olive oil in the heavy skillet about ¾–inches deep, over a medium flame. Add the onion, thyme and cubanelle peppers to the pan, sprinkle with a little salt and sauté until soft and the onion is golden, about 10-15 minutes. Mix in the roasted red pepper and the paprika. Cook 2 more minutes. Remove from pan and set aside.
3. In the same pan, adding a little more oil if needed and sauté the potatoes over a medium high flame until they begin to color. Return the peppers and onion to the pan, mix together and cook 5 more minutes to blend the flavors. Remove from heat and add to the egg mixture and mix well.
4. Clean the skillet out with paper towels removing a bits and re-grease by rubbing in the 2 teaspoons of olive oil with a clean sheet of paper towels. Reserve the oiled paper. Heat the pan over a medium low flame then pour in the egg mixture. Spread evenly in the pan.
5. Cook the frittata slowly taking care that it doesn’t burn. When it is almost set, slide the frittata onto a plate with the uncooked side up. Wipe the skillet with the oily paper towel. Hold the skillet over the plate and turn the skillet, uncooked side down, back into the skillet. Return to the heat and cook for 5 more minutes.
6. Slide the frittata out onto a serving plate. Eat warm or at room temperature with a simple green salad.