Winter Squash Tortilla
Winter Squash Tortilla
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Michelle Huneven
This is a quick frittata made from scratch. Mild, Spanish piquillo peppers have a lot of flavor and color, and can be found in jars among the gourmet condiments in many grocery stores. Kabocha is a dense, orange Japanese pumpkin which is becoming increasingly available in grocery stores. The meat is very hard, so Use caution in peeling it. If you can't find it, Hubbard or butternut squash are excellent substitutes. Or substitute cubed potatoes for the squash. I like to eat this tortilla fresh from the broiler, but it can also be made much earlier and eaten at room temperature. Serve it with a tasty hot sauce: Tabasco, rooster sauce, harissa or lime pickle
- 5 tablespoons olive oil
- 1/3 medium onion, coarsley chopped
- 1 leek, white and pale green parts only, cleaned, halved and cut into 1-inch segments
- 2 cups kabocha or other winter squash, peeled, cut in 3/4-inch cubes
- white wine
- water or vegetable stock, as needed
- 2 piquillo peppers, cut into 1/4-inch dice, optional
- salt and pepper
- 8 eggs, beaten
- 2 ounces feta cheese, crumbled, optional
- In a wide, oven-worthy 10 to 12 inch skillet, heat 3 tablespoons of olive oil over medium high heat. Add onions and leek and sauté briefly. Add kabocha or winter squash and stir to coat with oil. Reduce heat to medium and sauté vegetables, stirring intermittently until onions begin to brown, about 7 to 8 minutes.
- Deglaze pan with white wine and add just enough stock or water, if necessary, to provide a little bit of steaming liquid to cook the squash. Cover skillet and reduce heat to medium low and cook until squash is cooked through, 2 to 5 minutes, adding a little more water or stock if necessary. Squash should be firm, not mushy. Add piquillo peppers. Season vegetable mixture with salt and pepper to taste (if you will be adding feta cheese, go easy on the salt).
- Remove vegetables from skillet. Skillet bottom should be free from stuck food. If not, wash it and return to stove. Heat remaining 2 tablespoons of olive oil over medium high heat. Just when it starts to smoke, add the sautéed vegetables, then the eggs, stirring gently to distribute evenly. If you are adding feta cheese, do so now, distributing it evenly.
- Reduce heat to medium and cook on the top of stove until eggs begin to firm up along the edges, 2 to 3 minutes. Then place pan under preheated broiler and cook until the tortilla is firm and even a little puffy, 2 to 5 minutes, being very careful not to burn.
- To serve, place round platter over skillet and invert tortilla onto platter. Cut into wedges and serve.