The trick is to smoke the meat and not make the meat smoke
SPICY SPANISH FRITTATA
Date:August 05, 2012 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The first step was to dice the chorizzo & sautee it.
The ingredients are gathered:Scallions, heavy cream, chorizzo, eggs, pimentos, peas, smoked pimentos, manchego cheese, salt & pepper.
The eggs are beaten together with the salt & pepper.
The eggs are mixed.
The chorizzo, scallions, cheese, pimentos & peas are added to the egg mixture in that order.
The last step is to sprinkle the top with the smoked paprika.
The Egg is set up for indirect grilling with the Platesetter installed legs down. The temperature is 400 degrees.
The frittata was supposed to cook for 35 minutes. I added another 5 minutes to to make sure the eggs were firm in the middle.
The eggs were served with English muffins.
Time to eat!
The frittata was tasty and the eggs were very moist. So far I am most impressed with the Eggs baking abilities.
This is my kind of meal: a lot of great taste for not to much work.
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A frittata is an egg dish similar to a quiche without the pie crust. This dish was my first attempt at baking on the Egg. The Egg was set up for indirect grilling with the Platesetter, installed legs down The casserole dish for the frittata was laced right on the Platesetter. The Egg did a great job baking this dish which turned out extremely moist. This dish was very quick and easy to make and it turned out wonderfully.