Saturday, February 4, 2012

Potato and Cheese Frittata

This combination of potato and eggs is as satisfying for dinner as it is for breakfast. Try this recipe instead of cooking your breakfast eggs and potatoes separately. Or prepare the frittata for dinner and serve with soup or salad.


5 eggs
3-4 medium-sized Yukon gold potatoes
3-4 tbsp. olive oil or butter
1 large clove of garlic (crushed)
¾ c. grated mozzarella cheese
¼ c. grated parmesan cheese
Salt and pepper to taste
Dusting of paprika for the top


Preheat the oven to 350°.

Slice the potatoes (about ¼-inch thick or thinner) and then cut into pieces of no more than about 1 inch across. Heat approximately 2 tbsp. of oil until hot in an oven-safe, large, cast iron skillet. Put the potatoes into the skillet and turn the heat down to medium. Coat the potatoes with the oil (add more oil if necessary) then sautée them, turning them frequently so that they don’t stick to the bottom of the pan. If they begin to stick, put 2-3 tablespoons of water into the skillet to help prevent sticking. Add black pepper to your liking (about ¼ tsp.). Crush the garlic clove into the potatoes and sautée the garlic with the potatoes. Cook the potatoes until they are just soft (but not mushy) and slightly brown. (Alternatively you can roast the potatoes in advance on a cookie sheet in the oven at 350° for 40 minutes.)

While the potatoes and garlic are cooking in the skillet, beat the eggs in a bowl. Grate the cheeses together but do not mix them into the eggs.

When the potatoes and garlic are cooked to tenderness, remove them from the skillet and wash out the skillet. Place the skillet back on the burner and heat approximately 1 tbsp. of oil in the skillet over high heat (use enough oil to coat the bottom and sides of the skillet generously). When the oil is hot, turn the heat down to low and pour in the beaten eggs.

Cook the eggs for 2 minutes over low heat, then spread the potatoes evenly over/into the eggs. Cook the eggs for another 2 minutes over low heat then turn the heat off. Sprinkle the cheese over the top of the egg/potato mixture and dust the top with paprika.

Place the frittata, uncovered, in the preheated oven and continue to cook it for 5 minutes or until the center is firm. Salt can be added at the table according to each person’s taste.

Eat well, be well, live deliciously!

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