This isn't the most attractive photo, food rarely looks good on a yellow plate, but this was the only plate I had that was large enough to hold this frittata. Plus I used a pan that was larger than I needed so my frittata was not as thick as it should have been, things to remember the next time I make a frittata. Despite these failures this is a very good tasting frittata and it is quick to make.
I had a stressful week last week. It started with a dentist appointment on Monday to have a tooth ground down and a temporary cap put on, not a good way to start the week. On Wednesday I took my mother 90 miles in snowy weather and on questionable roads to a doctor's appointment we were both nervous about, and to top it off I needed to be back to work in time for a 5pm board meeting. The test results were good, her health is fine, and the visibility on the 90 miles home was better...relief on both counts. Thursday we woke to 8 inches of fresh snow and started our day with shoveling. I was thrilled to be taking the 4-wheel drive truck in for an appointment before work, my husband could fight the snow filled streets with the Prius. By the time I made it home in late afternoon I needed some cooking therapy.
We have lots of potatoes in cold storage, eggs in our refrigerator, and I have been looking for ways to make use of the food we already have in our pantry, so a potato frittata seemed like just the thing. I shredded potatoes, whisked eggs, chopped onions, crushed garlic, sprinkled dried parsley from our summer garden, and felt the stress of the week melt away. My family was healthy, I was home, cooking in my kitchen, life slowed down and the week came into balance.
(adapted from a December 2005 Gourmet recipe)
8 large eggs
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup olive oil
2 cups shredded potatoes
1 medium onion, cut in half and thinly sliced
3/4 cup shredded soft cheese, such as fontina or havarti
4 cloves garlic, crushed
1 heaping teaspoon dried parsley, or 1 tablespoon fresh parsley, plus a little for garnish
Put oven rack in middle position and preheat oven to 375 degrees F.
Whisk together eggs, salt and pepper until just combined.Heat oil in an ovenproof 9- to 10-inch heavy nonstick skillet over high heat until very hot but not smoking. Add potatoes and onions to oil, stirring once, then cover and cook until beginning to brown, about 4 minutes. Stir potato mixture once, then cover and cook 3 minutes more.
Pour beaten eggs evenly over potato mixture and sprinkle cheese, garlic and parsley over eggs. Transfer skillet to oven and bake frittata, uncovered, until set and just cooked through, about 15 minutes. Invert a plate over skillet and, holding them together with oven mitts, invert frittata onto plate, sprinkle with a little more parsley and serve immediately.
*This is very good served with smoked salmon and a garden salad.*
Posted on Delicious Dishes and Tuesday Twister.