Kicked Up Frittata

4 servings
  • 1 large baking potatoes, like russets, peeled and cut into 1/2-inch cubes
  • 6 eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/2 cup grated Asiago
  • 2 tablespoons olive oil
  • 1/2 pound chorizo sausage, removed from the casings and crumbled
  • 1 small yellow onion, finely chopped
  • 1 clove garlic, minced
  • 1/2 green bell pepper, finely chopped
  • Optional Toppings:
  • Cornmeal-crusted fried oysters, recipe follows
  • Sauce Piquante, recipe follows
  • Recipe courtesy Emeril Lagasse, 2000
  • 1 dozen shucked oysters
  • Salt
  • Pepper
  • 1/2 cup cornmeal
  • 1/2 cup flour
  • Creole seasoning, recipe follows
  • Recipe courtesy Emeril Lagasse, 1999
  • 1/4 cup plus 2 tablespoons olive oil
  • 3 tablespoons chopped onions
  • 3 tablespoons chopped green bell peppers
  • 1 tablespoon seeded and minced jalapeno peppers
  • 1 tablespoon minced garlic
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh oregano
  • Salt
  • Freshly ground black pepper
  • 1 cup peeled, seeded and chopped tomatoes
  • 3 bay leaves
  • Creole seasoning, recipe follows
  • Pinch crushed red pepper
  • 2 cups chicken stock
  • 1 tablespoon finely chopped parsley
Optional Toppings:
  • Put the potatoes in a saucepan and cover with water. Boil for 4 minutes, or until tender. Drain and cool slightly. In a mixing bowl whisk together the eggs, salt and pepper, and add 1/4 cup Asiago cheese. Set aside.

  • In a large non-stick, broiler-proof skillet, heat the oil over medium heat. Add sausage and cook, stirring constantly, for about 3 minutes. Add the onion, garlic and bell pepper and saute until soft, about 4 minutes. Add the potatoes to the pan and continue to cook until until golden brown, about 4 minutes. Stir in the egg mixture and mix well. Cover, reduce the heat to low and cook until the eggs are almost set, about 10 minutes.

  • Preheat the broiler. Sprinkle the frittata with the remaining Parmesan cheese. Place the frittata under the broiler and cook until the top is set and starts to brown, about 3 minutes. Place a large serving plate over the pan, and carefully invert to turn out the frittata to serve.

  • If desired, top with fried oysters and Sauce Piquante before serving.

  • Preheat the fryer to 360 degrees F. Season the oysters with salt and pepper. In a shallow bowl, combine the cornmeal and flour and season with Creole seasoning. Dredge the oysters in the flour/cornmeal mixture, coating completely. Fry until crispy, 2 to 3 minutes. Remove from the fryer and drain on paper towels. Season with Essence.EMERIL'S CREOLE SEASONING (ESSENCE) Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.

  • 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme

  • Combine all ingredients thoroughly and store in an airtight jar or container. Yield: about 2/3 cup

  • Heat 2 tablespoons of the oil in a non-reactive saucepan over high heat. Add the onions, green pepper, jalapenos, garlic, thyme, and oregano. Season with salt and pepper. Saute for 2 minutes. Stir in the tomatoes, bay leaves, Creole seasoning, pinch of crushed red pepper and stock. Season with salt and freshly ground black pepper. Bring to a boil and cook for 5 minutes. Reduce the heat and simmer for 20 minutes. Remove from the heat. Pour the mixture into a blender and drizzle in the remaining 1/4 cup oil while the motor is running. Pour back in the saucepan and stir in the parsley. Serve warm. Yield: 1 1/3 cups

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