Frittata with Fresh Herbs & PotatoPosted: June 29, 2010
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
- 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
- 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.
- 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.
- 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.
- Add the eggs and then sprinkle the herbs all over the top and add the cooked potato slices.
- 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.
- 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.
- Makes about 6 servings.