Pepper And Tuna Fish Frittata Recipe - Cooking Index
Pepper And Tuna Fish Frittata Recipe - Cooking Index
| 2 | Bell peppers - (preferably different colors) | |
| 4 tablespoons | 60ml | Olive oil |
| 1 tablespoon | 15ml | White onion - very thinly sliced (large) |
| Salt | ||
| 5 | Eggs | |
| 6 1/2 oz | 184g | Albacore tuna packed in oil - - (1 can), drain, finely shred |
| 12 | Green olives - pitted - cut in narrow strips, up to 15 | |
| Black pepper - freshly ground |
Wash and dry the peppers. Cut in half, remove the core, seeds, and ribs, and cut into thin short strips.
Put 3 tablespoons of the oil in a pan, add the onion and pepper and sprinkle with salt to help release the liquid and keep the onion and pepper from burning. Cover with a tight-fitting lid. Leave to sweat on low heat until very soft, about 40 minutes. Keep an eye on the pan and add hot water by the tablespoon whenever the vegetables are cooking dry.
Lightly beat the eggs and add the tuna, the olives, and pepper to taste.
When the vegetable mixture is ready, let it cool a little, then add it to the egg mixture, scooping it out of the pan with a slotted spoon. Leave the cooking juices in the pan. Mix everything together very thoroughly.
Put the remaining tablespoon of the oil in an 8-inch nonstick pan. When the oil is hot, add the egg mixture. Turn the heat to very low and cook until the bottom is set but the top still runny, about 15 minutes.
There are two ways to cook the top. The better method is to turn the frittata over. Loosen the sides with a spatula, then turn the frittata over onto a round dish or lid. Slide the frittata back into the pan and brown for no longer than 1 minute. The second method, which is easier but tends to harden the surface too much, is to put the pan under the broiler for 1 minute, just long enough to set the top. Transfer the faittata to a dish or wooden board lined with paper towels to absorb the extra fat.
Leave the frittata to cool. Cut it across in strips about 1 1/2 inches wide and then cut across the other way.
Source:
Anna Del Conte
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