Potato and Egg Frittata
We vary the classic comfort dish from Robin's childhood—"Potatoes and Eggs." We add onions and make a pizza-like frittata covered in mozzarella cheese. It is made with simple pantry staples and, when combined with a salad, it can be part of an elegant dinner. Originally served as part of: All Saints Eggs.
Ingredients
- 2 medium white, waxy potatoes (scrubbed)
- ¼ large onion
- ½ tablespoon extra-virgin olive oil
- 1 tablespoon garlic and herb basting oil oil (Wegmans)
- 4 large eggs
- salt & pepper
- 1 tablespoon Pecorino romano cheese (Locatelli) (freshly grated)
- 1 teaspoon fresh sage (cleaned and chopped)
- 1 teaspoon fresh chives (cleaned and chopped)
- 5 slices part skim mozzarella cheese
- Spanish smoked paprika
Instructions
We start mid-day, getting a head-start on dinner. The cleaned potatoes are pricked with a fork a couple of times and placed in a large bowl. We cook them in the microwave on the "Potato" setting. This takes a few minutes. We want them just tender. After cooling on the counter, still in the bowl, the potatoes are refrigerated until we are ready to start dinner.
The next step is to halve and slice the unpeeled potatoes. We also peel, halve, and slice the piece of onion thinly.
We pre-heat the oven to 400°.
We heat up our 10 inch non-stick pan (a pan that is oven-safe) with the olive oil over medium heat. We add the onions and cook, stirring with a heat-safe spatula for a few minutes until tender. Next, the basting oil is added, and when hot, we add the potatoes. We try to cook the potatoes in one layer, and, when one side is browned, we flip the potatoes over.
Meanwhile, we beat the eggs, salt, pepper, Locatelli cheese, sage and chives in a medium bowl with a fork. When the potatoes are nicely browned, we pour the egg mixture into the pan and lower the heat to medium-low. We stir gently to distribute the potatoes.
After a couple of minutes, the eggs are starting to set. We place the pan in the oven and cook for another 5 minutes. With a potholder, we take the frittata out of the oven. Using our rubber spatula, we check that it is loose enough on the bottom. We place the mozzarella on the top, both for flavor and decoration. The pan goes back in the oven for another 5 minutes to melt the cheese.
Carefully, we slide the frittata onto a clean cutting board, sprinkle with the paprika, cut into wedges and enjoy.
Ingredients
- 2 medium waxy white potatoes (scrubbed)
- ¼ large onion
- ½ tbsp extra-virgin olive oil
- 1 tbsp garlic and herb basting oil (Wegmans)
- 4 large eggs
- salt and pepper
- 1 tbsp Pecorino Romano (Locatelli) (freshly grated)
- 1 tsp fresh sage (chopped)
- 1 tsp fresh chives (chopped)
- 5 slices part-skim mozzarella
- Spanish smoked paprika
Instructions
What's a kid job?
A Kid job is a step kids can help with, with a grown-up nearby, not one they do on their own. Every kid is different, so go by what your child can do rather than by age. Roughly:
- Little ones (about 2 to 4) can stir, pour in ingredients a grown-up has measured, tear lettuce, wash vegetables and sprinkle toppings.
- Older kids (about 5 to 8) can also measure and level, crack eggs, whisk, roll and cut out dough, and put things together.
- Bigger kids can read the recipe aloud, keep track of the timer, and take on more of the cooking as they're ready.
Steps with a knife, microplane, skewers, stove, oven, grill or hot oil, or with raw meat, poultry or seafood, are marked Grown-up. Kids can still watch those, from a safe distance.
Earlier in the day, prick the potatoes with a fork and microwave them in a large bowl on the “Potato” setting, a few minutes, until just tender. Cool, then refrigerate.
Halve and slice the potatoes, skins on. Peel and thinly slice the onion. Heat the oven to 400°F.
Grown-up
Heat the olive oil in a 10-inch oven-safe nonstick pan over medium heat. Cook the onion a few minutes, until tender. Add the basting oil, then the potatoes in one layer. Brown them on one side, then flip.
Kid job
Meanwhile, beat the eggs, salt, pepper, cheese, sage and chives with a fork.
When the potatoes are browned, pour in the eggs, lower the heat to medium-low, and stir gently to spread the potatoes. Cook a couple of minutes, until the eggs start to set.
Grown-up
Bake 5 minutes. Take it out with a potholder, loosen the bottom with a spatula, and lay the mozzarella on top. Bake 5 minutes more to melt the cheese.
Slide the frittata onto a cutting board, sprinkle with paprika, and cut into wedges.