Spanish Frittata* Recipe

SIGNATURE BRUNCH

1. 1

   Roast peppers and onions

   Preheat oven to 425°F (220°C). Slice onion into 1/4-inch rounds. Toss with 1 tablespoon olive oil and a pinch of salt. Roast with the peppers on a sheet pan for 20-25 minutes until caramelized and charred at edges. Remove and set aside.

2. 2

   Parboil potatoes

   Peel potatoes, slice into 1/8-inch thick rounds. Boil salted water for 5-7 minutes until just tender. Drain well.

3. 3

   Prepare ham and lobster

   Dice jamón serrano. Cut lobster claw meat into bite-sized pieces. Mince garlic.

4. 4

   Whisk eggs and flavor

   In a large bowl, whisk eggs with lemon juice, salt, and pepper. Set aside.

5. 5

   Cook frittata base

   In a large ovenproof skillet, heat 2 tablespoons olive oil over medium heat. Add potatoes and onions; cook 8-10 minutes until tender and golden, turning occasionally. Add garlic in the last minute. Stir in jamón serrano and roasted peppers; cook 1-2 minutes to warm.

6. 6

   Add lobster and pour eggs

   Spread the lobster claw meat over the vegetables. Pour the beaten eggs evenly over the mixture, tilting the pan to distribute.

7. 7

   Cook and finish in oven

   Cook on the stove over medium-low until the edges set, about 6-8 minutes. Transfer the skillet to preheated oven and bake at 375°F (190°C) for 6-8 minutes, or until the center is just set and the top is lightly golden. Optional: broil 1-2 minutes to finish.

8. 8

   Make harissa vinaigrette

   In a small bowl, whisk harissa paste with lemon juice and 60 ml olive oil. Season with salt to taste.

9. 9

   Assemble salad

   In a bowl, toss arugula with orange segments. Dress with a light drizzle of harissa vinaigrette.

10. 10

    Plate and serve

    Let the tortilla rest for 5 minutes. Cut into wedges and plate with the arugula salad. Drizzle additional harissa vinaigrette over the slices if desired and serve warm.