February 19, 2014
MONTREAL -- Here are a few ideas for fabulous frittatas. They’re excellent hot, warm, at room temperature or even cold. Many people associate eggs with breakfast, but a frittata makes a fine dinner. And leftover frittata makes a great lunch.
Serves 6 to 8
Deb Perelman of the popular Smitten Kitchen blog used to gather with friends for brunch every Sunday at a place in New York’s East Village — and order the same thing every week: a frittata with feta, green onions, potatoes and bacon, except that she was a vegetarian back then so asked them to hold the bacon. It’s fine without bacon. The real magic of the dish, she writes in the introduction to this recipe, which appears in The Smitten Kitchen Cookbook (Appetite by Random House, 2013), is the feta, its "sharp saltiness standing out."
A bit labour-intensive to prepare, but so worth it.
3 tablespoons olive or vegetable oil 1 3/4 pounds [875 g] Yukon Gold potatoes 1/2 teaspoon table salt, plus more for roasting potatoes Freshly ground black pepper 1/4 pound [125 g] bacon, ideally thick-cut, cut crosswise into 1/4-inch matchsticks 3 to 4 green onions, trimmed and thinly sliced 2/3 cup (about 3 ounces) crumbled feta cheese 6 large eggs 2 tablespoons milk or cream
Preheat oven to 400 degrees F. Coat a roasting pan or baking tray generously with oil, about 1 to 2 tablespoons. Peel potatoes and cut them into 1/4-to-1/2-inch slices, then halve them lengthwise into half-circle shapes. Pile them into the prepared pan and generously season with salt and freshly ground black pepper. They need not be in a single layer: "The combination of some steamy/softer and some crisp-edged potatoes will work great in this dish," Perelman writes. Roast for 30 minutes, or until potatoes are mostly cooked. Let cool slightly.
(If you prefer, you can simply put the potato slices in a pot, cover with an inch of cold water, bring to a simmer and cook for 5 to 7 minutes, until tender but not falling apart. It will be quicker, but the potatoes won’t have any crispy bits.)
Cook bacon in a well-seasoned 9-inch cast-iron frying pan until crisp. Scoop out with slotted spoon and drain on paper towels. Add an additional tablespoon of oil to the drippings in the pan and reheat over medium heat. Swirl the oil and drippings around in the pan and up the sides, coating the pan well.
Arrange roasted potatoes in the skillet. Scatter bacon, then green onions and feta over potatoes. In a medium bowl, whisk eggs with milk, 1/2 teaspoon salt, and several grinds of black pepper and pour over potatoes. Cover skillet with foil and bake for 20 minutes. Remove foil, and bake for another 10 to 15 minutes, or until puffed at edges and set in centre. Serve straight from the skillet, in 6 to 8 wedges.
sschwartz@montrealgazette.com
http://www.vancouversun.com/life/food/Recipes+Frittatas+think+beyond=breakfast/9526480/story.html
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