3 c Stems removed + torn sorrel
1/2 c Boiling salted water
2 tb Sour cream
1 pn Cayenne pepper
Freshly ground pepper
1 md Boiled until tender red
2 tb Butter
1/4 c Minced shallot
3 tb Sour cream
paprika garnish leaves sorrel
Cook sorrel* in boiling salted water in large saucepan until tender, about
1 minute. Drain well. Squeeze dry, then pat dry with paper towels. Whisk
eggs, 2 tablespoons sour cream, cayenne pepper, salt and pepper to blend in
medium bowl. Mix in cooked sorrel.
Preheat broiler. Peel potato and finely chop. Melt butter in heavy 10-inch
broiler proof skillet over low heat. Add shallot and cook until tender,
stirring frequently, about 6 minutes. Increase heat to medium. Add potato
and stir until coated with butter. Add egg mixture. Reduce heat to low and
cook until bottom of frittata is set and only top surface is runny, about
10 minutes. Spread 3 tablespoons sour cream over top. Sprinkle lightly with
paprika. Broil until top is light brown, watching carefully. Transfer to
platter. Surround with sorrel leaves. Cut into small slices. Serve hot or
at room temperature.
*Can substitute torn spinach leaves.