Friday, March 25, 2011

RECIPE - Chayote Frittata (Torta de Chuchu)

In Portuguese, this dish is called torta de chuchu which literally means chayote pie. It really isn't a pie though except in shape. It's not even a quiche as it lacks the pastry crust a quiche requires.

It really is closest to what the Italians call a frittata - basically an open-faced omelet enriched with added ingredients. In this case, these ingredients are chayote (chuchu), red onion, parsley and grated Parmesan cheese.

This dish is perfect as a main course for a lunch, or for a light supper. It needs only a green salad, or a sliced-tomato salad, plus a fruit-based dessert to complement it.
RECIPE - Chayote Frittata (Torta de Chuchu)
Serves 6

2 chayotes, peeled, seeded and cubed
1 small red onion, finely chopped
2 Tbsp finely chopped Italian parsley
3 whole free-range eggs, lightly beaten
1 Tbsp butter, softened
2 Tbsp all-purpose flour
1/4 cup grated Parmesan cheese, fresh-grated if possible
Preheat oven to 350F (180C).  Using the softened butter, generously grease a glass or non-stick metal pie pan.

In a medium saucepan, bring 4 cups (1 liter) salted water to a boil. Add the chayote cubes and boil for about one minute. Drain the chayote in a colander, refresh in cold water and drain again. Reserve.

In a large mixing bowl, combine the eggs and flour with a mixer or wire whisk. Add the reserved chayote, the onion and parsley. Finally add the grated cheese, reserving about 1 Tbsp.

Pour the egg mixture into the pie pan, sprinkle the Tbsp of grated cheese on top, then place in the preheated oven. Cook for about 15-20 minutes, or until a toothpick inserted in the center comes out clean and the top is lightly browned. Remove from oven and let stand for 5 minutes.

Cut into 6 wedges and serve immediately.

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