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Ingredients:
3 cup stems removed & torn sorrel
1/2 cup boiling salted water
6 eggs
2 tbsp sour cream
1 pinch cayenne pepper
1 seasoned salt
1 freshly ground pepper
1 medium boiled until tender red potato
2 tbsp butter
1/4 cup minced shallot
3 tbsp sour cream
Instructions:
paprika garnish leaves sorrel
Cook sorrel* in boiling salted water in large saucepan until tender,
about 1 minute. Drain well. Squeeze dry, then pat dry with paper
towels. Whisk eggs, 2 tablespoons sour cream, cayenne pepper, salt
and pepper to blend in medium bowl. Mix in cooked sorrel.
Preheat broiler. Peel potato and finely chop. Melt butter in heavy
10-inch broiler proof skillet over low heat. Add shallot and cook
until tender, stirring frequently, about 6 minutes. Increase heat to
medium. Add potato and stir until coated with butter. Add egg
mixture. Reduce heat to low and cook until bottom of frittata is set
and only top surface is runny, about 10 minutes. Spread 3 tablespoons
sour cream over top. Sprinkle lightly with paprika. Broil until top
is light brown, watching carefully. Transfer to platter. Surround
with sorrel leaves. Cut into small slices. Serve hot or at room
temperature.
*Can substitute torn spinach leaves.
Servings: 6
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Sorrel Frittata Recipe brought to you by Mexican Recipes To-Go
