Monday, October 18, 2010

Potato frittata



I love brunch. I love coffee. I love eggs... and I'll eat them almost any way they can be prepared, scrambled, fried, poached, boiled, baked... I don't care. The ever versatile egg is the basis for quiches, omelets, casseroles and of course frittata. Frittata can be breakfast, brunch, an appetizer, a starter or the main course of any dinner, they are that versatile. It is a great way to use up all of those leftovers in your refrigerator.

Every country has its own recipes for egg dishes. In France, it's the omelet, in Italy, it's the frittata, and in Spain it's the tortilla. I love the three variations, especially when I have a fridge full of bits and pieces of leftovers. The frittata include all sort of goodies mixed into it... so you can be very creative!



Ingredients:
5 tbsp canola oil, divided
1 small yellow onion, sliced
4 large russet potatoes, peeled and cut into 1/8-inch thick slices
3 tbsp unsalted butter
kosher salt
freshly ground pepper
7 large eggs
2 tbsp minced flat-leaf parsley
2 tbsp minced chives
2 tbsp heavy cream

Adjust the oven rack to the middle position and preheat oven to 400ºF (200ºC).

Heat a medium saute pan over medium high heat and drizzle with 2 tbsp of the canola oil.  
Add the onions and cook until caramelized, about 8 to 10 minutes.  
Deglaze the pan with 1/4 cup of water, scraping any brown bits from the bottom with a wooden spoon. Cook until the water evaporates and the onions take on a uniform brown color, about 5 minutes.  

Transfer the onions to the roasting pan and toss with the raw sliced potatoes.  
Add 1 tbsp of butter and the remaining 3 tbsp of oil. Toss with your hands. Season generously with salt and pepper.  Cover the pan with foil and bake for 25 to 30 minutes or until the potatoes are tender.  
Set the potatoes aside to cool for 15 minutes. Reduce the oven heat to 350ºF (180ºC). 
Meanwhile, whisk the eggs, herbs and cream together.  Season with salt and pepper.  

Heat a 10-inch cast-iron skillet over medium high heat. Melt the remaining 2 tbsp butter in the skillet, making sure that melted butter greases the side of the cast iron as well. Add the cooked potatoes to the pan.  Top with the egg mixture.  Cover the skillet with foil and bake for 30 minutes. Remove the foil and bake for 10 minutes more.  

Slice and serve directly from the skillet, warm or at room temperature. 



Frittata aux pommes de terre

Ingrédients:
5 càs d'huile
1 oignon émincé
4 pommes de terre, pelées et coupées en fines rondelles
3 càs de beurre non salé
sel
poivre noir 
7 grands œufs
2 càs de persil plat, haché
2 càs de ciboulette, hachée
2 càs de crème fraîche

Préchauffez votre four à 200ºC.

Faites chauffer 2 càs d'huile dans une poêle.
Ajoutez les oignons et faites-les revenir 8 à 10 mn jusqu'à caramélisation.
Déglacez la poêle avec 1/4 tasse d'eau, grattant le fond de la poêle avec une cuillère en bois.
Laissez cuire jusqu'à ce que l'eau s'évapore et que les oignons soient dorés, environ 5 mn.

Transférez les oignons dans un plat allant au four et ajoutez les pommes de terre.
Ajoutez 1 càs de beurre et les 3 càs d'huile restantes. Mélangez avec vos mains. Assaisonnez généreusement de sel et de poivre.
Couvrez le plat avec du papier aluminium et enfournez 25 à 30 mn ou jusqu'à ce que les pommes de terre soient tendres.
Réservez les pommes de terre pour qu'ils refroidissent. Réduisez la température à 180ºC.
Pendant ce temps, battez les œufs avec les herbes et la crème. Assaisonnez de sel et de poivre.

Faites chauffer  2 càs de beurre dans une poêle allant au four, en répartissant bien sans oublier les bords de la poêle. Ajoutez les pommes de terre et versez le mélange œufs-herbes.
Couvrez la poêle avec du papier alumimium et enfournez 30 mn. Enlever l'aluminium et poursuivez la cuisson 10 mn de plus.

Coupez et servez, chaud ou à température ambiante.


Adapted from: Joy the Baker

26 comments:

  1. this looks so delicious!

    have a nice time!
    Paula

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  2. YUM! Its nighttime here, but now I can't wait for breakfast!

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  3. Oh, this potato fritata looks wondeful....with a little green salad on the side...nothing could be better!
    Ronelle

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  4. It's very much like the Spanish tortilla...great as a tapas or cold appetizer too!

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  5. Eggs are just good stuff all around! What a gorgeous frittata.

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  6. This is a family classic, for us..Obviously, due to my Spanish background, for me it is "tortilla"
    You can't go wrong with this choice...! The simplicity of your photos is precisely your strong point here!!!

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  7. Eggs and potato marriage will be always good. I will try some time.

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  8. Chives and eggs are a great combination, then with potato -- delicious. What kind of pan is that?

    Cheers,

    *Heather*

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  9. What a delicious meal! I love yourr frittata. It looks very yummy.

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  10. I love eggs prepared in any style too! They are the best.
    This potato frittata is beautiful. Great job!

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  11. I love a good frittata any time of day! They are so versatile and so yummy ... especially perfect for a light lunch or dinner. The herbs are a fresh addition to this lovely frittata.

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  12. It looks perfect! I am impressed by how well it held together - that takes skill!

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  13. I make this all the time - but never with chives. Great idea.

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  14. Fantastic! This looks so good.

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  15. Simply irresistible ! Your photos are magnificent ....

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  16. Lovely frittata Cherine! The thin potato rounds make it look very sophisticated!

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  17. Love this fritata! perfect for brunch,lunch or appetizers! delish!

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  18. I love eggs too! Especially made into a frittata. This one looks fantastic.

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  19. This looks fabulous with those ultra thin slices of potato. Wow, I can almost taste it just by the photo. Incredible.

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  20. Miam miam! That looks awesome. How do you get your photos so lovely and light?

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  21. Gosh, I haven't been here for ages! How are you?

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