Cat Cora’s Potato Fritatta
Servings: Serves 6–8
Ingredients
5 Tbsp. olive oil 1 tsp. kosher salt
1 large onion , finely chopped
3 large russet baking potatoes , about 1 1/2 pounds
1/2 tsp. dried Italian seasoning spice blend
6 large eggs
1/4 cup (about 5) thinly sliced scallions , plus more for garnish
1/8 to 1/4 tsp. freshly ground pepper
Directions
Pour 2 tablespoons of the olive
oil into a 12-inch nonstick skillet over medium heat and add 1/2 teaspoon of
the salt. Carefully add the chopped onion and cook until golden, stirring
occasionally, about 20 minutes. Transfer the onions to a bowl and allow them to
cool, but set the pan aside because you'll reuse it shortly.While the onions are cooking, peel the potatoes and cut them into 1/2-inch cubes or half-moon-shaped slices. In a saucepan of boiling salted water, cook the potatoes until almost tender, about 8 minutes. Drain in a colander and allow them to cool there. When the potatoes have cooled, combine the onions and potatoes. The onion and potato mixture may be made 1 day ahead and chilled, covered.
In a large bowl, whisk together the eggs, scallions, Italian seasoning spice blend, remaining 1/2 teaspoon salt and the pepper. (I add a lot of black pepper to this omelet, but start with a little and see what you prefer.) Add the cooked onion and potato mixture and stir to combine.
In the same nonstick skillet used
to sauté the onions, heat the remaining 3 tablespoons of oil over medium-high
heat until hot but not smoking. Add the egg mixture, spreading the potatoes
evenly across the pan. Reduce the heat to medium and gently stir eggs for about
1 minute or until the omelet begins to set. Shift the skillet so that 1/4 of
the omelet is directly over the center of the burner and cook for 1 minute.
Shift skillet 3 more times, cooking each skillet quarter for 1 minute. Reduce
the heat to low, center the skillet over the burner and continue to cook the
omelet until almost set, about 4 minutes.
Slide the omelet, bottom side
down, onto a baking sheet or a large heatproof platter. Then invert the omelet
back into skillet. Cook the other side of the omelet over low heat until
golden, about 4 minutes. Slide the omelet onto a platter and allow to cool
before serving. Garnish with chopped scallion if you like.
If made ahead and refrigerated,
allow the omelet to come to room temperature before serving. This may be served
warm or at room temperature
Williams & Sonoma
Potato Fritatta
Ingredients:2 russet potatoes, 1 1/4 lb. total, scrubbed and cut into 1-inch dice
2 Tbs. olive oil
Kosher salt and freshly ground pepper, to taste
10 thick-cut bacon slices, cut into 3⁄4-inch dice
10 eggs
1 1/2 cups shredded cheddar cheese
1/4 cup plus 1 Tbs. minced fresh chives
1/2 cup sour cream
Directions:
Preheat an oven to 400°F.
In a bowl, stir together the
potatoes, 1 Tbs. of the olive oil, salt and pepper. Transfer to a baking sheet
and bake, stirring occasionally, until the potatoes are golden brown and
tender, about 30 minutes. Let cool for 30 minutes.
Increase the oven temperature to
500°F.
In the deep half of a frittata
pan over medium-high heat, cook the bacon, stirring occasionally, until crisp,
about 10 minutes. Transfer the bacon to a paper towel-lined plate to drain.
Discard the fat in the pan. Finely chop 2 Tbs. of the bacon and reserve for
garnish.
In a large bowl, whisk together
the eggs, salt, pepper, 1 cup of the cheese and the 1/4 cup chives.
In the deep half of the frittata
pan over medium heat, warm 2 tsp. of the olive oil. Add the potatoes and diced
bacon to the pan and pour in the egg mixture. Cook, using a rubber spatula to
lift the cooked edges and allow the uncooked eggs to flow underneath, about 2
minutes, then cook for 4 to 6 minutes more.
Lightly brush the shallow half of
the frittata pan with the remaining 1 tsp. olive oil and heat over medium heat.
Place the shallow pan upside down on top of the deep pan and flip the frittata
into the shallow pan. Cook, covered, until the eggs are set, about 6 minutes.
Uncover the pan and sprinkle the frittata with the remaining 1/2 cup cheese.
Transfer the pan to the oven and bake until the cheese is golden brown and
bubbly, about 4 minutes.
Gently shake the pan to loosen
the frittata and slide it onto a serving plate. Garnish with the reserved
chopped bacon and the 1 Tbs. chives. Serve immediately with the sour cream.
Serves 8.
Williams-Sonoma Kitchen.
