I have been loving making quick, fresh meals lately. It’s so gratifying to make something in less than 30 minutes yet have it be robust with flavor and a bit out of the ordinary routine.
WHAT IS A POTATO FRITTATA?
A Potato Frittata is a great option when you are short on time and wanting something a bit lighter to eat. Think of a quiche with no crust and that’s close to a frittata. They are cooked partially on the stove top in a cast iron skillet or oven-proof pan, finished in the oven and still done before you know it.
I personally love the flexibility of changing up the main ingredients from meaty to vegetarian, as well as the cheese variety to suit my mood or the season. They are very forgiving.
I’ve shared a few frittatas on Boulder Locavore: Smoky Ham Cheese Potato Frittata and Duck Egg Frittata with Garlic Kale. Spring is always a great time to make them too to include some of the seasonal bounties.
REGULAR POTATOES VS NEW POTATOES
I will confess, I love a ‘cute’ food. Like a puppy in a store, I find it unbearable to walk away leaving it behind. This time of year brings Pee Wee New Potatoes that I adore.
They are the size of a large marble, a shooter to be exact. My favorite market sells small mesh bags of them in three different mixed colors. Sliced in half they are perfect for a frittata.
Adding new potatoes gives a nice texture as well as some extra color. Look for them in your grocery market and give them a try! They are also great roasted whole or steamed.
I think you too will find that a potato frittata is a very fun dishes to whip up, changeup and generous with how little of your time they occupy in the preparation. They are great for any meal of the day too.
If you have so-so egg-eaters in your household, adding a bit of salsa on the top of a serving is pretty fantastic to win over even the most egg adverse.
Ingredients
- ▢2 tablespoons Olive Oil
- ▢2 cups New Potatoes , scrubbed, cut into ½ inch pieces or in half if using tiny potatoes
- ▢8 large Eggs , room temperature
- ▢1 teaspoon fresh Thyme leaves (removed from the stem)
- ▢½ teaspoon Kosher Salt
- ▢½ teaspoon freshly ground Black Pepper
- ▢1 cup grated Gruyere cheese
- ▢1 cup Leeks , cleaned, sliced thinly, white and light green portions (approximately 1 large leek) and separated into rings
- ▢1 bunch thin Asparagus , woody bottom of the stalk removed, cut on the diagonal into 1-inch pieces
- ▢¾ cup grated Havarti with Dill cheese
Instructions
- Preheat the oven to 400 degrees.
- Add 1 tablespoon of the olive oil to a 10-inch cast iron or other heat proof skillet over medium high heat. Add the potatoes and cook for 5 minutes, stirring periodically, allowing them to develop a crust.
- Lower the heat to medium, cover, stirring occasionally until the potatoes are fairly soft; 5-10 minutes. Remove and set aside.
- While the potatoes are cooking, in a large mixing bowl whisk the eggs together. Add in the thyme, salt, pepper and Gruyere cheese; whisk to combine. Set aside.
- Heat the second tablespoon of olive oil over medium-high heat in the skillet. Add the leeks and cook for 4 minutes, stirring constantly.
- Add the asparagus and cook for an additional 6 minutes, stirring often. Return the potatoes to the skilled and stir to combine. Spread the vegetables and potato mixture to evenly cover the bottom of the skillet.
- Pour the egg mixture evenly over the vegetables in the skillet. Allow the frittata to cook undisturbed until the edges are set; 2-4 minutes. Place the frittata in the heated oven and allow it to finish cooking for 10-12 minutes until the liquid is gone and the top is fluffy.
- Add the Havarti with dill cheese and continue to cook 1-2 minutes until it had melted. Remove from oven and serve.
Nutrition
Calories: 276kcal | Carbohydrates: 11g | Protein: 16g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 245mg | Sodium: 383mg | Potassium: 335mg | Fiber: 1g | Sugar: 1g | Vitamin A: 835IU | Vitamin C: 12.3mg | Calcium: 291mg | Iron: 1.9mg