Saturday, October 2, 2010

Potato & Onion Frittata

In January 2009, Bon Appétit proclaimed that the dish of the year was "Anything with an Egg on Top."  I have to say that it's one food trend that I don't get sick of... but more than that, I love eggs on their own; not just topping a burger, or a pasta dish, or a pizza, or an ice cream sundae.  (Ok, maybe the sundae went a little too far.)

To me, breakfast just isn't breakfast without eggs.  Sure, some people go for giant cinnamon rolls or a leaning tower of pancakes; but the sugary stuff just leaves me feeling jittery.  Give me an EGG, for pete's sake.

Enter the frittata.  I had a few kale leaves that I hadn't used while making an italian kale and white bean soup, so I had grand visions of making a potato, kale and onion frittata.  After all, one of the great things about frittatas is that they're great for using up whatever is left in the crisper.    Unfortunately, I discovered after eating a few bowls of soup that I've developed an allergy to kale, so that plan went out the window.  With a sparse refrigerator staring me in the face, the end result was a cross between a spanish tortilla (follow the link for a delicious version from the blog Simply Recipes) and the frittata I had dreamt about.

Simple enough, my recipe had thinly sliced red-skinned potatoes, a little bit of red onion, a couple of slices of shaved ham, and some baby swiss cheese.  Seasoned with a little salt, pepper, garlic, and thyme and it was perfection.  I didn't miss the kale at all.

Basic Potato & Onion Frittata
Serves 4-6

2 T. olive oil
2 medium sized red potatoes, scrubbed, halved and thinly sliced
1/4 medium red onion, thinly sliced
2 slices shaved ham, cut into strips
5 large eggs
3 T. milk
1 T. fresh thyme leaves
1/3 c. shredded baby swiss

Pre-heat oven to 350 degrees.

In a bowl, lightly beat eggs and whisk in milk.  Salt and pepper lightly, and set aside.  Heat olive oil in 10" oven-safe skillet over medium heat.  When hot, add potatoes and onions, and sprinkle lightly with salt.  Sauté until onions have begun to turn translucent and potatoes have softened slightly.  Add in ham and continue to cook until ham has browned slightly.  Reduce heat to medium-low.

Pour egg mixture into skillet over the potatoes, onions, and ham.  Stir to make sure that egg reaches the bottom of the skillet and covers the filling.  Add the thyme, and cook over medium heat for 2-2 1/2 minutes, until the eggs have just begun to set (mixture will still be fairly runny).  Turn off the burner and sprinkle the frittata with baby swiss.

Transfer the skillet into the preheated oven and let cook for 8-10 minutes, until egg mixture is set.  (Jiggle the skillet slightly using a towel or oven mitt to grab the handle - frittata will have little movement when it is cooked through.)  Remove the skillet from the oven and slide the frittata from the pan onto a plate.  Cut into wedges and serve.

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