Ingredients

4 new potatoes, peeled and diced into ?-inch cubes
6 tablespoons olive oil
2 1/2 tablespoons chopped fresh rosemary
1 1/2 teaspoons chopped garlic
1/4 teaspoon pepper
8 eggs
1 1/4 teaspoons salt

Directions

1. Place the potatoes in a medium saucepan, cover with water, bring to a boil, and boil until just tender, about 20 minutes. Drain well.
2. Preheat the oven to 375 degrees F. Heat 3 tablespoons of the olive oil in a 12-inch nonstick skillet over high heat, until the oil sizzles. Add the cooked potatoes and cook for 5 minutes, stirring once. Add 2 tablespoons of the rosemary, reduce the heat to medium-high, and cook for 5 minutes, stirring once. Add 1 teaspoon of the chopped garlic and 1/8 teaspoon of the pepper and cook for 5 minutes, stirring once.
3. In a large bowl, beat the eggs, 1/4 teaspoon of the salt and the remaining rosemary with a whisk, and set aside. Stir in the potatoes.
4. Heat the remaining 3 tablespoons of oil in a nonstick, ovenproof skillet until sizzling. Add the potato-egg mixture and cook for 2 minutes, stirring to prevent sticking. Transfer the skillet to the oven and bake for 15 minutes. Turn the frittata over and cook for another 15 minutes.
5. Slide the frittata onto a serving dish, sprinkle with the remaining salt, and serve warm or at room temperature.

You can eat Nick Stellino’s Italian omelet warm from the oven, but he notes that the flavors “ripen” beautifully if the baked frittata is refrigerated overnight and then served at room temperature.

Potato Frittata
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