Adapted from Cook's Illustrated, published March 1, 1996 

 

Makes 8 servings   

 

 

 

 

 

 

Step 1: Adjust oven rack to upper-middle position and heat oven to 350 degrees.

 

Step 2: Heat oil or butter in 10-inch nonstick, ovenproof skillet over medium heat. Swirl skillet to distribute evenly over bottom and sides. 

 

Step 3: Add onions and sauté until softened, 3 to 4 minutes. Stir in herbs.

 

Step 4: Meanwhile, stir cheese, salt, and pepper into eggs.

 

Step 5:  Pour egg and cheese mixture into skillet; stir lightly with fork until eggs start to set. 

 

Step 6: Once bottom is firm, use thin, nonmetallic spatula to lift frittata edge closest to you. Tilt skillet slightly toward you so that uncooked egg runs underneath. Return skillet to level position and swirl gently to evenly distribute egg. Continue cooking about 40 seconds, then lift edge again, repeating process until egg on top is no longer runny.

 

Step 7: Transfer skillet to oven; bake until frittata top is set and dry to touch, 2 to 4 minutes, making sure to remove frittata as soon as top is just set.

 

 

 

Step 8: Run spatula around skillet edge to loosen frittata; invert onto serving plate. Serve warm, at room temperature, or chilled.

 

Adapted from Cook's Illustrated, Published May 1, 2005

 

 

 

 

 

 

Step 1: Adjust oven rack to upper-middle position, about 5 inches from heating element; heat broiler. Whisk eggs, half-and-half, 1/2 teaspoon salt, and 1/4 teaspoon pepper in medium bowl until well combined, about 30 seconds. Set aside.

 

Step 2: Fry bacon in 12-inch nonstick oven safe skillet over medium heat until crisp, about 9 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate; pour off all but 1 tablespoon of bacon fat. 

 

Step 3: Add potatoes to skillet and cook, stirring occasionally, until golden brown and tender, 15 to 20 minutes. 

 

Step 4: Stir cheddar, scallions, and bacon into eggs; add egg mixture to skillet and cook, using spatula to stir and scrape bottom of skillet, until large curds form and spatula begins to leave wake but eggs are still very wet, about 2 minutes. 

 

Step 5: Shake skillet to distribute eggs evenly; cook without stirring for 30 seconds to let bottom set.

 

Step 6: Slide skillet under broiler and broil until frittata has risen and surface is puffed and spotty brown, 3 to 4 minutes; when cut into with paring knife, eggs should be slightly wet and runny. 

 

Step 7: Remove skillet from oven and let stand 5 minutes to finish cooking; using spatula, loosen frittata from skillet and slide onto platter or cutting board. Cut into wedges and serve.

 

Makes 4 to 6 servings or 8 to 10 tapas

 

 

 

 

Step 1: in a small non-stick saute pan, heat oil on high.  Oil should fill about 1/3 of the pan.

 

Step 2: Add potatoes gently and spread evenly so most of the potato is submerged.

 

Step 3:  Add salt and cook 5 to 7 minutes, regularly and gently stirring potatoes to prevent burning.

 

Step 4:  Once potatoes begin to soften, make a  small hole in the center and add onions and chorizo.  Mix and continue to cook another 3 minutes.

 

Step 5: Reduce heat to medium.  Remove potatoes, onions, and chorizo from pan with slotted spoon.  Carefully discard oil and wipe pan with paper towel.

 

Step 6:  Rub a large dinner plate with that oil-soaked paper towel (step 5) and set aside.

 

Step 7:  Quickly pour eggs over potatoes, stir gently and pour back into pan.  Quickly flatten mixture with a fork and shape edges with a spatula.  Allow mixture to set 3 minutes.

 

Step 8:  Carefully place the oiled dinner plate over top of pan and with one quick movement turn pan over. Immediately slide tortilla back into pan and shape edges.

 

Step 9: To prevent contamination with raw eggs, oil a new dinner plate and repeat 5 to 6 times every 1 to 2 minutes.  Allow to rest 5 to 10 minutes before slicing.

 

Step 10:  Slice into pie wedges or cut into cubes and serve on toothpicks as passed tapas.