Go for bold flavor with a Spanish Frittata

We cannot get enough of brunch! KC Hopps Executive Chef Ryan Sneed gives a lesson on dishing up a Spanish Frittata. Watch the video in the player above as Chef Ryan Sneed demonstrates how to make Spanish Frittata.

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Beer School
Date:  6:00 - 8:00 p.m., Dec. 3.
Location:  Barley's, Overland Park, 119th & Quivira
Cost:   Tickets for $15 and 50 will be available. A brewer from Founder's will host the school. He will guide the class through the tasting of the five beers listed below Beer lineup: Centennial IPA, Porter, Breakfast Stout, Dirty Bastard and Red's Rye PA

Spanish Frittata
1 oz melted margarine
3 oz par-cooked Yukon potatoes (sliced 1/8")
1 oz yellow onions (sautéed in butter and cooled)
3/4oz Spanish Serrano Ham (have butcher thinly shave)
3 extra large eggs
1 tablespoon sour cream
salt and pepper to taste
2 fl oz your favorite spicy tomato sauce
shaved Manchego cheese

1. .In  a non-stick sauté pan ( 8") melt the margarine. Preheat oven to 350 degrees
2. Place the potatoes in a single layer on the bottom of the pan and sauté until slightly brown.  Flip over and repeat
3. Add the sautéed onions and Serrano ham to the pan and sauté until hot throughout
4. While ingredients are heating, crack eggs in a separate bowl and add sour cream, salt and pepper.  Whisk very lightly with a fork just until the yolks have broken and sour cream is lightly mixed throughout the eggs
5. Make sure the potatoes are still in a single layer, then add the egg mixture to the sauté pan.  Gently lift the ingredients up with a rubber spatula to allow the egg mixture to get beneath them and fill any gaps between the vegetable and ham
6. Remove from the stovetop burger and place the entire pan into the oven and cook until set…about 5 minutes
7. Remove pan from oven and slide frittata onto a plate. Garnish with spicy tomato sauce and shavings of Manchego

Spicy Tomato Sauce (can be made the day before)
1 tbl olive oil
2 roma tomatoes, halved and seeded
¼ tsp kosher salt
¼ tsp black pepper
½ tsp granulatd sugar
2 tsp olive oil
2 oz yellow onions ( sautéed in butter and cooled)
1 roasted red bell pepper
2 tsp minced fresh garlic
.25 tsp ground dried cumin
¼ tsp kosher salt
1/8 tsp cayenne pepper
.25 cup yesterday's marinara sauce
.5 cup chicken broth
.25 cup canned diced tomatoes
2 tsp chipotle flavored hot sauce

1. .In a mixing bowl combine the tomato halves, salt, black pepper, sugar and oil.  Toss with a rubber spatula to coat the tomatoes completely.  Preheat the oven to 350 degrees
2. Lay the tomato halves (cut side down) on a cookie sheet lined with aluminum foil and bake at 350 for about 25 minutes or until the skins have blistered and the flesh is soft.  Set aside to cool
3. In a sauce pan,  heat the olive oil and sauté the onions, roasted red peppers, minced garlic and spices until they are hot throughout
4. Add the marinara sauce, chicken broth, canned tomatoes and hot sauce to the pan and bring the entire sauce to a boil.  Then reduce the heat and simmer for 5 minutes until slightly thickened.  Transfer the sauce to a blender and blend until smooth
 

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