Frittata of garden vegetables

Name: Frittata of garden vegetables (Fritura de la huerta)
Yield: For 4 Tapas
Cuisine: Spanish
Ingredients: salt to taste; olive oil for frying; 55 g (2 oz) dry breadcrumbs; 1 egg, beaten; 1 tbsp milk; 55 g (2 oz) aubergine, peeled and cut into small cubes; 40 g (1½ oz) onion, cut into thin rings; 55 g (2 oz) cauliflower, separated into florets and briefly cooked; 25 g (1 oz) flour

Fritura de la huerta

Preparation info

For
4
Tapas

Difficulty
Easy

Appears in

New Tapas

By Fiona Dunlop

Published 2002

About

The choice of vegetables is yours but, as always, follow the seasons for the best results; obvious alternatives to those in this recipe are green and red peppers. The light batter produces a crisp coating that resembles tempura.

Ingredients

40 g (1½ oz) onion, cut into thin rings
25 g (1

Europe
Spain
Córdoba
Main course
Mediterranean
Vegetarian

Method

Dip the onion rings in flour. Dip the cauliflower first in flour, then in egg, then in breadcrumbs. Moisten the aubergine cubes in milk and then coat with flour.
Heat about 6cm (2½ inches) olive oil in a pan and, when hot, cook the vegetables separately. Drain immediately on paper towels and then sprinkle with salt.
Arrange attractively on a plate and