Saturday Beefcake: Lunch
A Spanish tortilla as opposed to a Mexican tortilla is also an Italian frittata. Whatever you call it, it's great for lunch. Have something delicious for lunch and still quite healthy.
1. Heat half the oil in a large skillet
2. Add onion, pepper, garlic and saute for about about ten minutes.
3. Add the shreds of spinach. Stir them into the mixture. Add the peperoncino.
4. Beat the eggs in a bowl. Salt. Pepper
5. Add the chickpea mixture to the bowl.
6. Wipe out the skillet. Add the remaining oil. Make sure the skillet remains relatively hot.
7. Pour the egg mixture into the skillet and cook over low heat for ten minutes until the tortilla/frittata is almost cooked through.
8. At this point you want to turn the tortilla/frittata over. There are many methods. One is to slide it onto a large plate, invert the pan over the plate and then flip it back into the pan.
9. Cook for five more minutes.
10. Cut into wedges.
Here's one more of Mr. Andy Ashton to help work off that lunch.
Chickpea Tortilla/Frittata
Virgin Olive Oil, four tablespoons
Onion, chopped
Red Bell Pepper, chopped
Garlic Cloves, four
Peperoncino, chopped, one half teaspoon
Spinach, 500 grams, clean, shredded
Chickpeas, cooked, 400 grams
Eggs, six
Parsley, chopped, two teaspoons
Coarse Salt
Ground Black Pepper
Virgin Olive Oil, four tablespoons
Onion, chopped
Red Bell Pepper, chopped
Garlic Cloves, four
Peperoncino, chopped, one half teaspoon
Spinach, 500 grams, clean, shredded
Chickpeas, cooked, 400 grams
Eggs, six
Parsley, chopped, two teaspoons
Coarse Salt
Ground Black Pepper
1. Heat half the oil in a large skillet
2. Add onion, pepper, garlic and saute for about about ten minutes.
3. Add the shreds of spinach. Stir them into the mixture. Add the peperoncino.
4. Beat the eggs in a bowl. Salt. Pepper
5. Add the chickpea mixture to the bowl.
6. Wipe out the skillet. Add the remaining oil. Make sure the skillet remains relatively hot.
7. Pour the egg mixture into the skillet and cook over low heat for ten minutes until the tortilla/frittata is almost cooked through.
8. At this point you want to turn the tortilla/frittata over. There are many methods. One is to slide it onto a large plate, invert the pan over the plate and then flip it back into the pan.
9. Cook for five more minutes.
10. Cut into wedges.
Here's one more of Mr. Andy Ashton to help work off that lunch.
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