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Ingredients
- For the Frittata:
- 2 tablespoons Extra Virgin Olive Oil
- 3 Fingerling Potatoes (sliced paper thin)
- 1 small Red Onion (thinly sliced)
- 1 Garlic clove (minced)
- 1 bunch Swiss Chard (leaves removed; chiffonade)
- 8 Eggs
- 1/2 cup grated Pecorino
- Boquerones to serve
- For the Calabrese Bomba:
- 6 Jalapenos
- 6 Serrano Peppers
- 6 pickled Peperoncini (plus 1/4 cup pickling liquid)
- 1 tablespoon Chile Flakes
- 3 tablespoons Extra Virgin Olive Oil
- 1 Red Onion (1/4-inch dice)
- 1 Red Bell Pepper (1/4-inch dice)
- 4 Scallions (minced)
Preparation
Step 1
step 1
ingredients 2 tablespoons Extra Virgin Olive Oil
3 Fingerling Potatoes (sliced paper thin)
1 small Red Onion (thinly sliced)
1 Garlic clove (minced)
1 bunch Swiss Chard (leaves removed; chiffonade)
8 Eggs
1/2 cup grated Pecorino
Boquerones to serve
Pan con Tomate to serve
Assorted Meat to serve
instructions For the Frittata: Preheat broiler on high. In a nonstick pan over medium-high heat, add the olive oil. Once hot, add the potatoes and red onion, cook until slightly softened, then add the garlic. Once fragrant, add the swiss chard. Crack eggs into a large bowl and whisk together. Transfer saute pan contents to bowl with the eggs, and stir to mix everything. Transfer back to saute pan. Top with grated pecorino. Place under broiler and cook until eggs are set and cheese is golden brown. Slice and serve with Calabrese Bomba, boquerones, pan con tomate and assorted meat.
step 2
ingredients 6 Jalapenos
6 Serrano Peppers
6 pickled Peperoncini (plus 1/4 cup pickling liquid)
1 tablespoon Chile Flakes
1 Red Onion (1/4-inch dice)
1 Red Bell Pepper (1/4-inch dice)
3 tablespoons Extra Virgin Olive Oil
4 Scallions (minced)
instructions For the Calabrese Bomba: In a food processor fitted with the blade attachment, zap the jalapenos, serranos, pepperoncini, and chile flakes until roughly chopped. Add the peperoncini liquid, red onion, red bell pepper, olive oil, and scallion and zap until pureed. Season and serve.
Helpful Tips:
1. Use any potatoes or onions for this dish.
2. Cut all of the Swiss chard—even the stem! Do not cook the Swiss chard all the way. You want it to retain some of its texture for this dish.
3. Do not move the omelet around once you pour it in the pan. Cook it over low heat so that it sets.
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