Zucchini and Bell Pepper Frittata

Name: Zucchini and Bell Pepper Frittata
Cuisine: Spanish
Ingredients: ¼ pound eggplant, peeled and diced; 8 large eggs, lightly beaten; 1 small zucchini, peeled, seeded, and diced; 1 large ripe tomato, peeled, seeded, and chopped; ¼ pound cooked ham, diced; freshly ground black pepper to taste; Salt; 6 tablespoons extra-virgin olive oil; 1 small onion, finely chopped; 1 green bell pepper, seeded and finely chopped

Preparation info

Makes
4 to 6
Servings

Difficulty
Easy

Appears in

Mediterranean Small Plates

By Clifford A. Wright

Published 2023

About

Murcia, a region in southeastern Spain, has long been known for its huertas—large farms given over to vegetable production. Its rich vegetable bounty is certainly evident in this tortilla Murciana. In Spain, a tortilla is usually served cut into wedges as a tapa.

Ingredients

¼ pound eggplant, peeled and diced
Salt
6 tablespoons extra-virgin olive oil

Europe
Spain
Starter
Gluten-free
Mediterranean

Method

Spread the diced eggplant over some paper towels and sprinkle with salt. Leave it to drain of its bitter juices for 30 minutes or longer, then pat dry with additional paper towels.
In a 10-inch nonreactive skillet or omelette pan, heat the olive oil over high heat, then cook the onion and green pepper until they turn color, about 3 minutes, stirring. Add the eg