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Baked Spanish Frittata Recipe - Gluten Free

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Recently there was a last minute booking and they wanted a "tapas style" meal. One of the dishes was a Torta/Fritatta Patata. I added Tomatoes to it at the request of the client. This is one of OVER 200 recipes in Stay Fit Eat Allergy Free available on Amazon, Smashwords, Barnes & Noble.com to mention just a few. Buy yours today in paperback or ebook.
Baked Spanish Frittata
There is a tapas restaurant in Santa Fe New Mexico called El Farol. It was here I experienced my first Spanish frittata and fell in love with the simplicity of it. It can be eaten hot, cold or room temperature. Great to take on the road or when hiking, even if you are not in the high desert mountains of New Mexico.
Serves 4
1/4 cup/60ml extra-virgin olive oil
1 large baking potato, thinly sliced crosswise
1 onion, thinly sliced
2 garlic cloves, minced (optional)
1/2 teaspoon/2ml salt
1/4 teaspoon/1ml black pepper
5 large eggs
1/2 cup/118ml minced parsley
2 sprigs fresh thyme, leaves removed
2 cups/450ml cheddar or jack cheese*

Preheat oven to 400F/204C/Gas Mark 6

Pour oil in 9 x1 3 baking dish. Place in pre-heated oven for 5 minutes. Carefully remove pan from oven. Lay the potatoes along the bottom of the pan and then the onion, and garlic. Gently press into an even layer with a spatula. Season with salt and pepper. Whisk together eggs, parsley, and thyme. Pour into the potato mixture. Cook, uncovered, for 15 - 20 minutes. The frittata will rise and should be firm to the touch in the middle. Cover the top with the cheese and bake for 5 minutes or cheese is melted. Serve with fresh Salsa.

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