Potato Frittata

by Maggie Noble

YIELD 6-8 servings

TOTAL TIME about 30 minutes, baking for 10

INGREDIENTS

butter 1-2 tablespoons for cooking potatoes

yukon gold potatoes 4-5, cubed to 1/2” (type of potato doesn’t matter, you just need enough to cover the bottom of your frying pan)

shallot or onion 1, diced

bell pepper, 1 seeded and diced

eggs 8

cream 1/2 cup (half n half works if you don’t have cream)

swiss cheese about 1 cup shredded (jarlsberg is good and easy to find)

parsley or cilantro, chopped (optional)

salt and pepper

TOOLS

10” nonstick frying pan or cast iron pan or casserole dish (coat the latter with butter if this is what you are using)

mixing bowl

box grater

heat proof spatula

whisk

METHOD

Heat oven to 400F.
Foam butter over medium heat in non-stick or cast iron pan.
Add potatoes, stirring often. Season heavily with salt and pepper. Use a lid for the last 5-10 minutes to cook potatoes. Flip every few minutes to brown. Test doneness with pairing knife. May take 15-20 minutes.
Add shallots and bell pepper and sauté for about 5 minutes stirring occasionally. Monitor heat. Arrange in a flat-ish layer to serve as a pseudo crust when frittata is baked.
Whisk eggs and cream. Season heavily with salt and pepper. You lose a lot of seasoning in this dish once the eggs bake so going heavier with the seasoning before cooking will get the restaurant taste you might be going for.
Stir grated cheese into eggs and cream.
Pour egg, cream and cheese mixture over potato, shallot and pepper mix. Give the pan a shake to distribute mixture evenly.
Move pan to oven.
Bake at 400F for 10 minutes. Seriously, ten minutes, even if it is still a little wet in the center. Your frittata will finish cooking with the next step.
Set oven to High Broil. Set the timer for 2 minutes and check. If you don’t have nice brown color on top, set the timer for another minute and don’t walk away from the oven.
Serve in pan or…invert or flip pan over onto a cutting board. If you are using a cast iron, slide a spatula under the frittata first to make sure it is loose and won’t break when you flip.
Garnish with chopped herbs if using.
Slice to serve.

NOTE

We serve this dish with a whopping dollop of sour cream and a hit of Chalula and it most often plays the role of Dinner.