Potato FRITTATA
Serves 4 to 6
A frittata is wonderful for entertaining, because you can make it well before your guests are expected and serve it warm or at room temperature. We serve frittatas for brunch or lunch, with a salad and good bread on the side.
You can put anything in a frittata. Think of it as an omelet that you bake. Leftovers are great eaten cold, but you are not likely to have any. Growing up we called this potatoes and eggs—a staple of every Italian kitchen!
2 tablespoons olive oil
2 pounds Yukon Gold potatoes, sliced
8 large eggs
2 cups milk
2 tablespoons grated Parmesan cheese
½ cup chopped fresh flat-leaf parsley
7 tablespoons unsalted butter
Sea salt
Freshly ground black pepper
Preheat the oven to 350°F.
In a large oven-safe skillet, warm the olive oil over medium heat. Add the potatoes and sauté until golden brown, 12 to 15 minutes. Transfer the potatoes to a paper towel to drain and cool.
Whisk the eggs, milk, cheese, and parsley in a bowl until fluffy. Stir the potatoes into the mixture until they are completely coated.
In the same skillet, melt the butter over medium heat. Add the egg and potato mixture. Cook without stirring until the bottom of the frittata is firm.
Transfer the skillet to the oven and cook until golden brown on top and set in the middle, 20 to 30 minutes.
Allow the frittata to sit for at least 5 minutes. Serve directly from the skillet while warm or at room temperature. Add salt and pepper to taste.
