Classic Potato-and-Onion Frittata -(or other filling)

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Classic Potato-and-Onion Frittata -(or other filling)

 

Recipe By :Once Upon a Tart by Frank Mentesana and Jerome Audureau (2003)

Serving Size : 0 Preparation Time :0:00

Categories : New

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds red potatoes -- scrubbed, halved

- and sliced into 1/4-inch thick half-rounds

2 big yellow onions -- quartered and thinly sliced

1/4 cup olive oil -- plus

2 tablespoons olive oil -- for roasting potatoes

2 teaspoons salt -- plus more for sprinkling on potatoes

1/2 teaspoon freshly ground black pepper -- plus more for sprinkling

on potatoes

10 large eggs

 

Makes one 9- or 10-inch frittata

 

Position your oven racks so that one is in the center, and preheat the oven to

450 degrees.

 

Toss the potatoes and onions in a big bowl with 2 tablespoons of the olive oil,

a sprinkling of salt (1/4 teaspoon), and a few turns of freshly ground black

pepper. Scatter the potatoes and onions on a sheet pan, and roast them until the

potatoes are brown and tender, about 25 minutes. Remove the pan from the oven

and allow the potatoes and onions to cool.

 

Lower the oven temperature to 350 degrees.

 

Whisk the eggs with the salt and pepper in a big bowl.

 

Scrape the cooled potatoes and onions into the bowl with the eggs with a metal

spatula. Stir everything together so that the vegetables are covered with eggs.

 

Heat the remaining olive oil (1/4 cup) over high heat in a 9- or 10-inch

cast-iron pan until the oil just begins to smoke. Pour the eggs, potatoes, and

onions into the pan, and cook for a minute on the stovetop. This gives the

frittata a nice brown " crust " and, the hope is, prevents the frittata from

sticking to the pan in the end.

 

Move the pan into the oven, and bake the frittata for 20 - 25 minutes, until the

center is firm to the touch.

 

Remove the pan from the oven, and allow the frittata to cool slightly before

slicing. You can slice the frittata in the pan, or place a plate on top of the

frittata and flip the pan so the frittata falls out onto the plate. Flip it

again onto another plate so that the top of the frittata is facing up. Serve

warm or at room temperature.

 

Early on in our business, there was a woman named Maria Angel who came from

Barcelona, Spain, to work in the kitchen at Once Upon a Tart. Whenever she had a

little time on her hands, she would take it upon herself to make a Spanish

tortilla, which, in case you don't know, is nothing like the thing used to wrap

up a burrito, but more like a frittata. In a cast-iron pan, she would whisk up

eggs, sauteed potatoes and onions, and cook the whole thing over a low flame

with the lid on. The result: a fluffy, vegetable-filled, sliceable egg dish.

 

Eventually, Maria left us. Happily, she left us with her frittata recipe. We

bake ours, because we have more oven than stovetop space, but the result is just

as good. We rarely serve things straight out of the pan, but we make an

exception if the pan happens to be a cast-iron skillet. We just love the rugged

look of it.

 

Frittatas are flexible. Basically, they are eggs scrambled and seasoned and

filled with whatever else you want to throw in. We've made frittatas with

leftover pasta. Add cheese, whether mixed and melted in the eggs, or melted on

top after the frittata is done.

 

Variation:

 

Take out a portion -- or all -- of the potato and onion (in above Classic

recipe) and add one or more of the following: roasted eggplant, garlic-sauteed

broccoli rabe and marinated sun dried tomatoes, roasted or sauteed sliced

zucchini or yellow squash, roasted or sauteed asparagus, shredded Gruyere, sharp

cheddar, or smoked mozzarella or crumbled feta, fresh herbs such as basil,

thyme, oregano, or Italian parsley.

 

To make individual-size frittata, pour the eggs and vegetables into muffin tins

smeared with olive oil, and bake until they are set.

 

Source: Once Upon a Tart: Soups, Salads, Muffins, and More from New York City’s

Favorite Bakeshop and Cafe,” by Frank Mentesana. Copyright 2003.

 

S(Typed for you by:):

" BrendaAdams "

 

 

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