I have made this many times. Once again, a recipe that is very forgiving. I used Spinach instead of Basil, added red peppers garlic and onions. This is a really easy, dish, and looks great. It was a huge hit. I love the combination of tomatos and roasted potatoes. ((unlike the recipe, I really roast/cook the pots like they are french fries...really brown.)) I served it with the sausage stuffed pears and a fruit salad. (the orzo dish was for a party later in the day).
As you can see from above posts, a fun time in the kitchen as well as eating was had by all!!
Regards,
Barb
Rec: Tomato, Garlic and Potato Frittata
Active time: 15 min Start to finish: 30 min
6 whole large eggs
2 large egg whites
1/2 cup finely grated parmesan (2 oz)
1/3 cup thinly sliced fresh basil
3/4 teaspoon salt
1/2 teaspoon black pepper
4 garlic cloves, thinly sliced
3 tablespoons olive oil
1/2 lb boiling potatoes, peeled and cut into 1/4-inch dice
2 cups grape tomatoes or halved cherry tomatoes (6 oz)
Whisk together whole eggs, whites, 1/4 cup parmesan, basil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl.
Preheat broiler.
Cook garlic in 1 tablespoon oil in a 10-inch heavy skillet (preferably nonstick and ovenproof) over moderate heat, stirring, until golden, about 1 minute. Transfer garlic with a slotted spoon to a bowl.
Add potatoes to skillet and sautéover moderately high heat, stirring, until just tender, about 6 minutes. Transfer with a slotted spoon to bowl with garlic.
Add 1 tablespoon oil and tomatoes to skillet and cook over moderately high heat, stirring, until tomatoes brown and skins split, about 4 minutes.
Add remaining tablespoon oil and potatoes with garlic to skillet, spreading evenly, and sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
Pour egg over vegetables and cook over moderately high heat, lifting up cooked egg around edges to let uncooked egg flow underneath, 3 minutes. Reduce heat to moderate and cook, covered, 5 minutes more (center will be moist).
Remove lid and broil frittata 5 to 7 inches from heat until set, about 5 minutes. Sprinkle top evenly with remaining 1/4 cup parmesan, then broil until cheese melts and frittata is golden brown, 2 to 3 minutes more.
Slide onto a platter and cut into 4 wedges.
Cooks' note:
• If your skillet isn’t ovenproof, wrap handle with heavy-duty foil (or a double layer of regular foil) before broiling.
Makes 4 (light main course) servings.
Gourmet
May 2001
Epicurious.com © CondéNet, Inc. All rights reserved.
As you can see from above posts, a fun time in the kitchen as well as eating was had by all!!
Regards,
Barb
Rec: Tomato, Garlic and Potato Frittata
Active time: 15 min Start to finish: 30 min
6 whole large eggs
2 large egg whites
1/2 cup finely grated parmesan (2 oz)
1/3 cup thinly sliced fresh basil
3/4 teaspoon salt
1/2 teaspoon black pepper
4 garlic cloves, thinly sliced
3 tablespoons olive oil
1/2 lb boiling potatoes, peeled and cut into 1/4-inch dice
2 cups grape tomatoes or halved cherry tomatoes (6 oz)
Whisk together whole eggs, whites, 1/4 cup parmesan, basil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl.
Preheat broiler.
Cook garlic in 1 tablespoon oil in a 10-inch heavy skillet (preferably nonstick and ovenproof) over moderate heat, stirring, until golden, about 1 minute. Transfer garlic with a slotted spoon to a bowl.
Add potatoes to skillet and sautéover moderately high heat, stirring, until just tender, about 6 minutes. Transfer with a slotted spoon to bowl with garlic.
Add 1 tablespoon oil and tomatoes to skillet and cook over moderately high heat, stirring, until tomatoes brown and skins split, about 4 minutes.
Add remaining tablespoon oil and potatoes with garlic to skillet, spreading evenly, and sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
Pour egg over vegetables and cook over moderately high heat, lifting up cooked egg around edges to let uncooked egg flow underneath, 3 minutes. Reduce heat to moderate and cook, covered, 5 minutes more (center will be moist).
Remove lid and broil frittata 5 to 7 inches from heat until set, about 5 minutes. Sprinkle top evenly with remaining 1/4 cup parmesan, then broil until cheese melts and frittata is golden brown, 2 to 3 minutes more.
Slide onto a platter and cut into 4 wedges.
Cooks' note:
• If your skillet isn’t ovenproof, wrap handle with heavy-duty foil (or a double layer of regular foil) before broiling.
Makes 4 (light main course) servings.
Gourmet
May 2001
Epicurious.com © CondéNet, Inc. All rights reserved.