I have made this Spanish Frita Recipe – Tomatoes and Peppers over and over (and over again – tried and true recipe is an understatement!). This Spanish Frita can be served on it’s own as a vegetable side dish or pair it with bread, pasta, or rice. Whenever I have tomatoes or peppers on the brink of going bad – I make this Spanish Frita and then put it in an airtight container and freeze it. Now ask me the difference between a Spanish Frita and a Spanish Frittata…
Spanish Frita Recipe – Tomatoes and Peppers
Spanish Frita is tomatoes and peppers stewed down in a pot. A Spanish frittata (like my SPANISH TORTILLA RECIPE is an egg based dish fried in a pan. 🙂
You will need:
- Pot (no lid – you want most of the liquid from the tomatoes to reduce)
- Olive oil
- Salt and pepper (to taste)
Now I usually do a 2-to-1 count (two tomatoes to one pepper). As you can see from my picture above — I had 6 tomatoes and had 3 peppers — totally worked out so don’t worry about “is this one tomato too many?” — you’re good with whatever you have.
Next cut up your peppers (cubes are good) and wash (get rid of the seeds). In your pot, drizzle olive oil to coat bottom – set your pot to simmer on 6. Then, once the pot is hot…add in peppers.
Simmer peppers for 4-5 minutes to soften them. In the meantime, core your tomatoes and cube them. Once the peppers are slightly softened – add in the tomatoes.
Stir once in a while to break up the tomatoes. My mother-in-law removes the tomato skins when she makes Spanish Frita (she is awesome that way). However, I am a rushed cook (I have 3 kids remember!) and thus…do not remove the skins.
Reduce the pot heat to around 5. And let it stew. Like for an hour. Really. 1 hour. Come back to stir once in a while but you want it to boil and stew to reduce the water and really concentrate the flavour.
The Frita should reduce by about half (see that top line of sauce? — that is where my Frita started).
Frita is served room temperature (or you could even serve it as a cold salsa).