Ingredients
For 10 portions
For the frittata
100g
QimiQ Cream Base
800g
Egg(s)
Salt and pepper
30ml
Olive oil
100g
Onion(s), finely chopped
200g
Potatoes, peeled, finely diced
50g
Red pepper(s), finely diced
10g
Flat-leaf parsley, finely chopped
50g
Chorizo [Spanish paprika salami], finely chopped
For the dressing
100g
QimiQ Classic
400ml
Tomato juice
20ml
Red wine vinegar
30ml
Olive oil
10ml
Lime juice
Tabasco sauce
15g
Garlic, finely chopped
10g
Cilantro, finely chopped
Cumin, ground
Salt and pepper
For the vegetables
300g
Sweet pepper(s)
300g
Courgette(s)
300g
Eggplant
300g
Tomato(es), firm
Salt and pepper
Preparation
- For the frittata, preheat the oven to 150° C. Add the QimiQ Sauce Base to the eggs, season to taste and mix well.
- Sauté the onion and potato in olive oil until tender to the bite. Add the peppers, parsely and Chorizo and continue to fry for 1 minute. Add the egg mixture, pour into a greased oven proof dish and bake in the hot oven until firm to the touch.
- For the dressing, blend all the ingredients together until smooth and chill for approx. 3 hours. Whisk smooth to use.
- For the vegetables, season well and grill until tender to the bite. Marinate with the dressing and serve warm with the hot frittata.
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