From the kitchen of One Perfect Bite...This is a great recipe to have on hand when you are short of time or money. I serve frittatas for light suppers and brunch, so when I saw this one in Fine Cooking magazine, I knew I'd have to give it a try. Tonight was the night. The good news is the frittata is delicious and much of it can be prepared well ahead of serving. I did vary the recipe slightly. I blanched the potatoes to assure they'd cook in the allotted time and I added some Parmesan cheese to boost the flavor a bit. I also used bacon drippings to saute the potatoes and onions. While I peeled and diced potatoes, I suspect that frozen O'Brien potatoes could be used to save some time and make this dish even easier to prepare. I do hope you'll save this recipe to your files. It will come in handy on busy school nights, and if you are a long range planner, it would be a great addition to your holiday recipe collection. Here is how the frittata is made.
Herbed Potato Frittata...from the kitchen of One Perfect Bite inspired by Fine Cooking Magazine
1 tablespoon unsalted butter
1 tablespoon olive oil
1 pound potatoes, peeled and diced in 1/2-inch cubes
1 large red onion, chopped
2 teaspoons chopped fresh thyme leaves
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
12 large eggs
2 tablespoons chopped fresh flat-leaf parsley
1-1/4 cups shredded Gruyere cheese, divided use
1/4 cup grated Parmesan-Reggiano cheese
6 sun-dried tomatoes packed in oil, drained, and sliced in half lengthwise
1) Heat oven to 350 degrees F.
2) Heat butter and oil in a 9- or 10-inch nonstick skillet with an ovenproof handle (or cover a wooden or plastic handle with a thick layer of foil) over medium heat. Add potatoes and onion and sauté for 20 to 25 min., stirring frequently, until the onions are softened and the potatoes are crispy on the surface and tender inside. Season with the thyme, 1/4 teaspoon salt, and a pinch of pepper. Set aside. (You can make the filling up to this point a day in advance and refrigerate it. Bring it to room temperature before continuing.)
3) Combine eggs, parsley, and remaining salt and pepper in a medium mixing bowl; whisk until well blended. Stir in 1 cup Gruyère and Parmesan cheese.
4) Flatten potato filling in skillet with a spatula and pour egg mixture over it. Cook over medium-low heat, occasionally stirring gently, until bottom is lightly set and cooked, about 7 minutes. Arrange tomatoes around the edge of frittata. Sprinkle with remaining 1/4 cup Gruyere cheese. Put skillet in the oven. Bake until the frittata is puffed and brown, about 12 minutes. Serve hot, warm, or at room temperature.
5) To serve: To remove frittata from pan, carefully run a flat wooden spatula around edge of pan. Set a serving plate under pan. Use spatula to support the frittata as you tip pan and pull it away. Yield: 6 adult servings.
One Year Ago Today: Two Years Ago Today:Menu for Week of 8-10-2014 Pork Lo Mein
Three Years Ago Today: Four Years Ago Today:Lamb Stuffed Eggplant Baked Mostaciolli