Spanish Frittaco

Name: Spanish Frittaco
Ingredients: 2 to 3 tablespoons extra-virgin olive oil (EVOO) (eyeball it); 2 large eggs, beaten; 1 shallot, finely chopped; 2 tablespoons chopped fresh flat-leaf parsley; Salt and freshly ground black pepper; 1 teaspoon (several drops) hot sauce, such as Tabasco; 2 to 3 ounces manchego cheese, thinly sliced (just enough to cover your small frittata); 2 slices Serrano ham or prosciutto; 1 piece roasted red pepper, drained and sliced

9 ingredients

7 steps

Ingredients

2 to 3 tablespoons extra-virgin olive oil (EVOO) (eyeball it)
2 large eggs, beaten
1 shallot, finely chopped
2 tablespoons chopped fresh flat-leaf parsley
Salt and freshly ground black pepper
1 teaspoon (several drops) hot sauce, such as Tabasco
2 to 3 ounces manchego cheese, thinly sliced (just enough to cover your small frittata)
2 slices Serrano ham or prosciutto
1 piece roasted red pepper, drained and sliced

Directions

1

Heat a small nonstick skillet over medium heat with the EVOO.
2

Beat the eggs with the shallot, parsley, salt and pepper, and hot sauce, then add to the skillet.
3

Fry the eggs without disturbing them for 2 minutes, or until brown and set.
4

Flip the frittata (invert pan with a plate to help you if necessary).
5

Top the frittata with the cheese, ham, and roasted pepper.
6

Fold the frittata over, like a taco.
7

Slide the frittaco out onto a plate and eat hot or at room temperature.