Tuesday, September 21, 2010

Potato Frittata

I came across these really cool potatoes called Red Thumb Fingerlings; they get that funny name because they are about the size of a average thumb with a pink skin, the surprise is when you cut it in half to reveal the same purple-pink color. I had a idea of making a frittata with them in the style of a Spanish tortilla. A frittata is a lot like a quiche, but without the pastry crust and more rustic with a filling of just about anything you want. A Spanish tortilla is a basic Frittata with layers of precooked potato and chopped herbs. Frittatas are great because they can be made ahead of time and served cold or hot, and since they are hold so well it can be packed as a lunch to take to work or a picnic.

Potato Frittata
5 eggs, organic
1/2 pound fingerlings or other potato
Pinch of mild fresh herbs (parsley. thyme, sage)
A dash of olive oil

1. Preheat oven to 400F
2. Slice and blanch the potatoes in salted water till just tender.
3. Whisk eggs with salt, pepper and herbs.
4. Add potatoes to egg mixture.
5. Heat a nonstick 6 inch pan with the olive oil.
6. Pour egg mixture into hot pan and place in oven to cook.
7. Remove when golden brown and eggs are just set, about 8 minutes.
8. Allow to cool and remove from pan, cut in four slices.

Note: I served a roasted cherry tomato relish with the frittata

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