Spinach Frittata: A Twist on Telepan’s Recipe

Telepan Restaurant on NYC’s Upper West Side makes a lot of tasty dishes. Here on Creative Delites Chef Bill Telepan shared his delicious frittata recipe. Now, you would think that there is a special ingredient or a little secret to the recipe, but it really is one of the easiest omelets to make. There is no folding or flipping the egg, and to finish cooking, you just set the pan in the oven or broiler to set the top. I made a few changes (noted in boldface below) to the recipe, because it wouldn’t be Creative Delites without my take on my favorite foods. Instead of serving the potatoes alongside the frittata, I decided to meld together the eggs, spinach, onion, garlic, and potatoes. I also used some fresh ricotta cheese that plays off the rich and creamy eggs. See Chef Telepan’s recipe here. See my riff on this recipe below, and if you are on the UWS, feel free to stop by Telepan and tell them Creative Delites sent you for their amazing frittata or one of their seasonal specials!

Spinach Frittata with Russet Potatoes Recipe

INGREDIENTS:

(Serves 3 to 4)

1 russet potato
2 tablespoons olive oil
4 branches (sprigs) thyme, plus 2 teaspoons chopped for frittata
½ onion, chopped
4 cloves of garlic, roasted
1/2 bag frozen spinach, thawed, drained
4 egg whites, 2 eggs
2 teaspoons skim plus milk
1/4 cup low-fat ricotta cheese
1 plum tomato, sliced

salt and ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika

DIRECTIONS:

1. Preheat oven to 450*.

2. Peel potatoes and cut into ½’ cubes.

3. Place 1/2 tablespoon oil, potatoes, branches of thyme, paprika, and a good pinch of salt onto a large piece of foil, fold up and place in oven and cook until potatoes are tender, about 20 minutes. Reserve.
4. Place 1/2 tablespoon oil, garlic bulb, and a pinch of salt onto a separate piece of foil, fold up and also place in oven the oven, about 25 minutes. The garlic should ooze out and should be a yellowish color. Reserve.
5. Melt 1 tablespoon oil in a 10-inch sauté pan over medium heat.

6. Add onion and garlic and a pinch of salt and soften for about 5-7 minutes.

7. Add spinach and wilt, about 2 minutes.
8. Take off the heat, place in bowl and allow to cool to room temperature. Once cool, mix in the ricotta cheese.
9. Whisk the eggs together, and add in the spinach mix, chopped thyme, and potatoes. Season with the cayenne pepper and salt to taste.

10. Heat a 10-inch sauté pan on medium heat, spray the bottom and sides of the pan with non-fat cooking spray, place in the egg mix and cook on the stove until edges start to solidify and place in oven until the frittata is cooked through, about 12-15 minutes.

11. Slip onto cutting board, cut into serving wedges (4-8) and top with sliced tomato.

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