Black pudding and caramelized apple frittata

If you are looking for a quick and successful dinner, the frittata is always a good resource. The one that Virginia brings us today, from Sweet&Sour , is an original and delicious combination: black pudding and caramelized apple frittata. Do not stop trying it because you will love it!

A frittata is nothing more than an omelette, accompanied with almost whatever you want, which instead of turning to make both sides ends up in the oven . This way of cooking the tortilla originates from Italy, but today we bring you a very national frittata, because we are going to prepare it with rice blood sausage and a fruit that goes perfectly well, the reineta apple, which we will previously caramelize without any sugar. added.

You have to try the result of this combination, exquisite, with the contrast of flavors and textures. And the presentation, as you can see, is much more special than a traditional tortilla, since with the colors of the black pudding it tends to be somewhat dark and not very appetizing.

The final cooking in the oven allows two things. On the one hand, a beautiful presentation, because we don't have to turn the frittata around to finish it, and also an extraordinary juiciness, because it's ready in 5 minutes in the oven.

Kitchen Craft round acacia wood table , Pols Ceramic porcelain bowls and plates , Le Creuset skillet pan , Mediterranean recycled glass glasses and carbon steel knife with Pallarès boxwood handle .

I have prepared it with my cast iron Le Creuset skillet , which is wonderful for these preparations that go from the stove to the oven. Since despite not having a non-stick coating, when it reaches such high temperatures, it perfectly seals the food and does not stick at all. You take out your frittata once it is cooked, as if it were a non-stick frying pan, as you can see in the image, but since it is all made of iron, you do not have to be afraid that it will spoil in the oven, the handle or the non-stick frying pan.

Let's go with the recipe, which is very simple and you have it in a flash:

Ingredients (for a 23-26cm skillet , 8 servings)

• 6-7 eggs (L) if possible from happy hens*
• 250g of crumbled rice blood sausage
• 1 sweet onion cut into burnoise
• Extra virgin olive oil
• 1 knob of butter
• 1 large pippin apple, peeled, cored and cut into wedges
• parsley to sprinkle
• Salt and pepper to taste

*I have used eggs from a friend's chickens, which as you can see give it an extraordinary yellow color due to feeding.

Preparation

1. Preheat the oven to 180ºC, heat up and down.
2. We put a knob of butter in a non-stick frying pan and while the butter melts, we peel, core and cut our apple into wedges.
3. When the butter has melted, and over medium high heat, brown the segments on both sides , until they are soft (but be careful, not undone!). Keep in mind that the apple will only be in the oven for about 5 minutes and our apple, in addition to being golden brown, has to be tender, but it has to keep its shape. We booked.
4. We put our Le Creuset skillet over medium high heat, with a drizzle of extra virgin olive oil and when it has warmed up, we poach the onion that we will have previously cut into small squares (brown).
5. Meanwhile we peel the black pudding and crumble it. When the onion is transparent, add the crumbled black pudding to the pan and turn it around.
6. In a bowl , beat the eggs for the omelette and when we have the blood sausage sautéed with the onion, add them to the skillet , spreading the content of the filling with the egg well over the entire surface. We let it go.
7. When we see that the tortilla begins to be curdled, about 4 or 5 minutes, we place the apple wedges on the surface.
8. We take our frittata to the oven and leave another 5 minutes approximately, until we see that the tortilla is curdled on the surface. Note that with the heat of the Le Creuset skillet it continues to cook out of the oven, and we do not want it to dry out.
9. Sprinkle with chopped parsley and serve immediately with a bowl of salad.

Le Creuset skillet pan and kitchen craft round acacia wood board .

This frittata is ideal for a quick dinner, or to serve as an informal snack, as a pintxo.

To enjoy.

Virginia