CHARLES P. ROGERS BED BLOG

Post by by Alison Hein.

It’s one thing to have wonderful neighbors you enjoy spending time with. It’s quite another thing when your wonderful neighbors invite you to spend a few days with them in luxurious Water Mill, NY. Nothing says summer like the glorious beaches, amazing mansions, and tempting shops of The Hamptons. We enjoyed several days in Ann and Frank’s company – sailing, sunning, shopping – peppered with plenty of good wine and food, and topped off with great conversation.

I was so pleased with myself when I came up with this great idea to repay them for their generosity – I would ask Frank to create a recipe and prepare breakfast for my blog post! 😉

Frank, an accomplished and inventive cook, decided to blend two cultures in one substantial frittata, artfully mixing the flavors of Italian fried potatoes and Pecorino Romano with Mexican guacamole and salsa. The result? A savory, spicy masterpiece that thrilled with each bite. A gorgeous presentation, just right for honored guests.

Bravo and Olé! Recipes courtesy of Frank Falconieri.

We skipped the breakfast in bed this time, and enjoyed our luxurious Frittata Italiana-Mexicana poolside, Hamptons style.

Guacamole
2 tablespoons fresh cilantro or equivalent tubed cilantro paste
1 lime, peeled with pith removed
1 jar sliced jalapeño peppers (1 tablespoon juice + 3 pepper slices)
4 avocados
2 tablespoons chopped red onion
2 tablespoons hot or medium hot salsa, drained
1 teaspoon kosher or large-grained sea salt

Preparation
Coarsely chop cilantro and place 1 tablespoon in blender, set second tablespoon aside. Peel lime, slice, remove excess pith, and coarsely chop. Add lime pieces to blender. Add jalapeño pepper juice, pepper slices and salt to blender. Pulse briefly 2 to 3 times and set blender bowl aside.

Peel, pit, and coarsely chop avocados and place in medium bowl. Add onions, drained salsa, remaining tablespoon of cilantro and salt. Mash with a potato masher for a textured consistency. Stir in blended cilantro-lime mixture. Adjust taste according to preference.

Frittata
1 tablespoon high-heat olive oil
1 – 1 ½ cups sliced, pan-fried or roasted potatoes (enough to cover the bottom of pan)
½ cup grilled or boiled corn kernels
7 eggs (extra large or jumbo)
1 tablespoon good quality virgin olive oil
2 to 3 tablespoons grated Pecorino Romano cheese
2 10-inch tortillas (in dairy section of most supermarkets)
Cooking spray
1 cup sour cream
½ cup salsa
A few sprigs cilantro

Preparation
Pour high heat olive oil into a 10-inch ovenproof heavy frying pan, and place on stove over medium-high heat. Preheat broiler. Add potatoes to pan and spread to cover, pressing down slightly. Add corn, distributing evenly on top of the potatoes. Allow to cook until set, about 5 minutes.

While potatoes and corn are heating, break eggs into a large bowl, add virgin olive oil, and whisk until smooth and thickened. Pour eggs gently over potato-corn mixture (do not stir), cover, and continue to cook until eggs are set around the edges, about 5 minutes. Generously sprinkle top of frittata with Pecorino Romano. Place frying pan under broiler, about 5 inches from direct heat and broil frittata until eggs are firm and do not jiggle, about 3 minutes.

As the frittata is broiling, place a separate, large frying pan over medium-high heat. Spray with cooking spray, and brown tortillas lightly on both sides. Place one tortilla on a large platter. Spoon enough guacamole over the bottom tortilla to cover, spreading pizza sauce style from center to rim. Gently free and carefully slide the frittata onto the guacamole-covered tortilla, then top with the remaining tortilla. Recommended garnishes include sour cream, salsa, and cilantro. Serve immediately with guacamole on the side.

Makes 6 servings.

Tip: Use the best serrated knife to cut, since warm tortillas tend to shred.