Frittata with Fresh Herbs & Potato

Trying to minimize oven use, I made this frittata in a huge oven safe frying pan on the stove and then transferred it under the broiler for about 3 minutes to set the top.  The use of fresh herbs really made this frittata special – friends claimed it tasted “bacony”, which I’ll take as a compliment.  Excellent at room temperature, this is a frittata that can be eaten for breakfast, lunch or dinner and would definitely make a yummy appetizer.

Frittata with Fresh Herbs and Potato

Ingredients:

• 2-3 tablespoons butter
• 1 clove garlic, minced
• 10 eggs
• 3/4 or 1 cup of fresh herbs, finely chopped (I used basil, oregano, parsley and thyme)
• 2 small potatoes, sliced very thinly
• sea salt and freshly ground black pepper
• Parmesan or other hard cheese

To Do:

1. Blend all of the eggs (see step 2 about number of eggs!) in a blender and add 3/4 teaspoon of salt and a lot of ground black pepper.
2. Meanwhile, place the potatoes in a microwave-safe bowl, cover with 1/2 cup water and cook for 3 minutes, or until the potatoes are tender.  Drain and rinse with cold water.  Pat dry and set aside.
3. Heat up a large oven-safe frying pan (I think ours is 15″), if you don’t have a huge pan, I would cut back on the amount of eggs.  Add the butter, let it melt and add the garlic.  Cook until lightly browned and lower the heat to a gentle simmer.
4. Add the eggs and then sprinkle the herbs all over the top and add the cooked potato slices.
5. Cook, lifting the sides of the frittata up and letting the runny egg mixture seep below.  Once the top looks a little less liquidy, cover for about 5-7 minutes.
6. Lift the cover and if the top looks just about cooked through, add some grated cheese.  Stick under a broiler for a few minutes, or until the cheese melts and the top is a golden brown.
7. Makes about 6 servings.

About these ads

---