I got an e-mail earlier this week that asked me to post more recipes of food that I am making and talking about. Lots of the recipes I get when I just am looking at a pile of ingredients and cant figure out what to do with them come from Epicurious.com as this one did.
My challenge recently has been all the items from my food share that I am trying to use up each week. I have had lots of potatoes and tomatoes stacking up on the counter and I wanted to use them as a main course recipe as the only protein I had was eggs. I also didnt have any Basil so I subbed out about 1/4 cup of chives sprinkled on the top at the end. This is what I came up with and both my hubby and I thought it was a keeper.
Potato and Tomato Frittata
Active time: 15 min Start to finish: 30 min
Servings: Makes 4 (light main course) servings.
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6 whole large eggs2 large egg whites
1/2 cup finely grated parmesan (2 oz)
1/3 cup thinly sliced fresh basil
3/4 teaspoon salt
1/2 teaspoon black pepper
4 garlic cloves, thinly sliced
3 tablespoons olive oil
1/2 lb boiling potatoes, peeled and cut into 1/4-inch dice
2 cups grape tomatoes or halved cherry tomatoes (6 oz)
Preparation
Whisk together whole eggs, whites, 1/4 cup parmesan, basil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl.Preheat broiler.
Cook garlic in 1 tablespoon oil in a 10-inch heavy skillet (preferably nonstick and ovenproof) over moderate heat, stirring, until golden, about 1 minute. Transfer garlic with a slotted spoon to a bowl.
Add potatoes to skillet and sautéover moderately high heat, stirring, until just tender, about 6 minutes. Transfer with a slotted spoon to bowl with garlic.
Add 1 tablespoon oil and tomatoes to skillet and cook over moderately high heat, stirring, until tomatoes brown and skins split, about 4 minutes.
Add remaining tablespoon oil and potatoes with garlic to skillet, spreading evenly, and sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
Pour egg over vegetables and cook over moderately high heat, lifting up cooked egg around edges to let uncooked egg flow underneath, 3 minutes. Reduce heat to moderate and cook, covered, 5 minutes more (center will be moist).
Remove lid and broil frittata 5 to 7 inches from heat until set, about 5 minutes. Sprinkle top evenly with remaining 1/4 cup parmesan, then broil until cheese melts and frittata is golden brown, 2 to 3 minutes more.
Slide onto a platter and cut into 4 wedges.
Cooks' note:
• If your skillet isn’t ovenproof, wrap handle with heavy-duty foil (or a double layer of regular foil) before broiling.
We have such similar ideas about food! And, I love making up stuff to cook...thanks for the recipe - love frittatas :)
ArtyGirl09:55 PM CST