Arepas

• 1 C Masa Arepa (Pre Cooked Dehydrated Fine Ground Corn)
• 1 1/2 Tsp Kosher Salt
• 1 1/4 C Water
• 2 Tbsp Vegetable Oil

Combine corn flour and salt in a clean stainless bowl, add water and mix till well combined then cover with a

plate. Let dough rest for 20 minutes to allow the water to absorb. Split the dough into 4 equal sized balls

and form each into a hockey puck shape. Have a small bowl of water nearby to help form the pucks, using

the water to smooth any cracks as you go. Let rest another couple minutes to let the surface moisture

absorb.

Preheat oven to 425 degrees Fahrenheit. Preheat a large cast iron pan to medium heat.

Rub both of the flat sides of each formed arepa dough with vegetable oil and place in preheated pan, making

sure to gently press down on each arepa in the pan. Let the arepa cook till medium brown then flip and

repeat, each side should take approximately 5 minutes. Once both sides are browned, place in the oven for

15 minutes to fully cook.

Remove from the oven and allow to cool enough to handle. Using a sharp knife, cut the arepa in half

horizontally. Fill the arepa with your favourite fillings, there a few ideas below to get you started.

Arepa Bar Filling Ideas

Folded Omelette with herbs

Your favourite cheese

Deli Meats

Fresh Herbs

Chopped Chilies

Guava Cheese

Avocado

Chicken or Tuna Salad

Your favorite Jam

Grilled / Braised Meats

Chopped Hard Boiled Eggs

Pickled Vegetables

• 3 Italian Sausages (about 360 g total, mild or spicy as you like)
• 2 1/2 C peeled and diced Yukon Gold Potatoes (about 2 medium potatoes)
• 1 C diced Cooking Onion (about 1 medium onion)
• 10 large Eggs
• 1/4 C chopped Flatleaf Parsley
• 1 1/2 Tsp Kosher Salt
• 1/4 Tsp freshly ground Black Peppercorns
• Vegetable Oil, for cooking
• 1/2 C Flavor Bomb Cherry Tomatoes, halved
• 1 1/4 C Baby Arugula
• 1 Tsp Extra Virgin Olive Oil

Additional Kosher Salt and Black Peppercorn to taste

Preheat oven to 350°F.

Heat 12″ cast iron or oven-safe non-stick skillet over medium high heat.  Add 1 tablespoon vegetable oil to pan.  Remove casing from sausages (discard casing), and roughly crumble into hot pan.  Fry sausage pieces until golden brown and cooked.  Remove from pan and set aside.

Add onions to hot pan and cook until light golden and soft, about 4-5 minutes. Remove from pan and set aside with cooked sausage.  Add 2 tablespoons oil to pan and cook diced potatoes until golden brown and mostly cooked through, about 5-6 minutes.  Season potatoes with 3/4 teaspoon salt. (If bottom of pan has a lot of stuck on browned bits, remove potatoes and give the pan a quick good wipe before continuing on with adding back 1 tablespoon of oil and browned potatoes.)  Add sausage and onion back to pan and stir to distribute evenly. 

In a large bowl, whisk together eggs, chopped parsley, 3/4 teaspoon salt and 1/4 teaspoon pepper.  Pour egg mixture into pan, now over medium heat and allow egg to run over filling.  With a spatula, lift edges slightly to allow egg to run under.  Let egg mixture cook on the stovetop about 2-3 minutes, to allow bottom to set before placing the pan into preheated oven to finish cooking.  Bake in oven about 20 minutes, until center of frittata is set.  Remove from oven and allow frittata to cool 15 minutes in the pan before serving.

Just before serving, in a medium bowl, toss together halved tomatoes, arugula, extra virgin olive oil, salt and pepper to taste.  Arranged dressed salad on top of the frittata and serve straight from the pan.