Noodle Frittata: Combining cooked egg noodles with smoky pimenton and eggs creates a delicious dish that’s a playful combination of noodle kugel and Spanish tortilla. – Food & Wine
Idiazabal cheese is a is a traditional, farmhouse, hard cheese made from raw milk of Latxa or Carranza sheep in the Basque and Navarra regions of northern Spain. You may substitute it with any firm white sheep’s milk cheese. I used manchego.
- 4 ounce dried, wide eggs noodles
- 3 tablespoon unsalted butter
- ½ medium sweet onion (thinly sliced)
- 1 clove garlic (peeled and minced)
- ½ teaspoon finely chopped thyme leaves
- 5 ½ ounce Idiazabal cheese (grated)
- 1 teaspoon weet Pimentón de la Vera (smoked Spanish paprika) (plus more for sprinkling)
- 8 large eggs (lightly beaten)
- ½ cup fresh full-fat ricotta cheese
- ¼ cup chicken stock or low-sodium broth
- ¼ cup whole milk
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground white pepper
Preheat the oven to 375°. In a medium saucepan of salted boiling water, cook the noodles until al dente. Drain the noodles and cool under running water, then drain again.
In a 10-inch ovenproof nonstick skillet, melt the butter. Add the onion, garlic and thyme and cook over moderate heat, stirring occasionally, until the onion is softened and just starting to brown, about 7 minutes. Remove from the heat and stir in the noodles.
In a medium bowl, toss 1 ½ cups of the shredded cheese with the 1 teaspoon of paprika. In a blender, combine the eggs with the ricotta, chicken stock, milk, salt and white pepper and puree until smooth. Add the egg mixture and cheese to the skillet and mix well. Bake in the heated for about 25 minutes until the frittata is just set. Sprinkle the remaining ½ cup of cheese on top. Turn on the broiler and broil for about 2 minutes, until lightly browned. Let stand at least 5 minutes. Sprinkle the frittata with paprika, cut into wedges and serve warm or at room temperature..