2 stalks celery, minced, leaves reserved and minced , divided
1/2 cup peeled and grated jicama (placed in bowl of cold water to prevent browning)
1 large firm Gala or Fuji apple, unpeeled
1/2 spanish onion, sliced into thin rounds
1/2 tsp salt
Instructions
Thinly slice potatoes by cutting them in half, placing them flate side down on a cutting board, then using a very sharp knife to make thin, even slices. As you finish slicing, keep the potato together to prevent browning.
Heat 1 Tsp oil in 10 or 12 inch thick bottomed non stick pan over medium high heat for one minute. Add Potatoes in thin layer, so each side is touvhing pans surface. Cook potatoes undisturbed for 5 minutes, then flip each slice over and cook for another 4 minutes. The edges will be bewon and the centers will be nearly translucent when they are done. Work in batches as necessary, then place each round of cooked potatoes on a cool plate to set aside.
Meanwhile, crack eggs and egg whites into a large bowl and break up yolks with a fork. Stir in carrots, celery stalk, and salt. Squeeze water out of jicama and stir jicama into egg mixture.
While last batch of potatoes are cooking, thinly slice the apple. Transfer final batch of potatoes onto a cook plate and set aside. Then add 1 tsp oil, apple and onion to the same pan used to cook potatoes. Reduce heat to medium, and cook for 5 mintues, stirring occasionally until the apple and onion slices are translucent.
Add Potaotes to egg mixture then stirr in apple and onion. Add remaining 1 tsp oil to same pan, pour in egg mixture and cover. cook over medium heat for 15 minutes or until edges brown and begin to pull away from pan. AS youre cooking frittata, slip a heat oriif spatual around its sides once or twice and jiggle pan to make sure that the frittata isnt sticking. Invert frittata by removing pan from heat, placing a large plate over the pan and flipping frittata onto plate. Slide frittata back into pan, uncooked side down, and cook uncovered for 5 more minutes.
Slide frittata out of pan and onto serving plate.
Garnish with minced celery leaves.
Originally Submitted
12/12/2010
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