This is something I often make for weekend breakfasts – my version of the classic Italian filled omelet. Once you get the hang of it, you won’t need a recipe and will learn to alter the proportions as you go. It’s a versatile thing to make and can be eaten as breakfast, lunch, or dinner. Sometimes it’s best to make two of them, because just like ice cream, if you know it’s there you’ll always want some!
4 medium sized potatoes, peeled and grated
5 eggs, beaten
1 large onion, cut in half lengthwise and then sliced thinly across
1 or 2 tbsp. fresh chopped tarragon leaves (can also use any other kind of fresh herbs or a combination). If using dried herbs, use half as much.½ cup (4 ounces) grated fresh parmesan cheese (preference for true Italian Parmigiano-Reggiano). Can substitute any other kind of sharp flavored cheese such as Asiago or Pecorino
Salt & pepper to taste (I use approx ½ tsp. salt and ½ tsp. fresh ground black pepper)
* In a small pan, saute the onion in oil or butter until soft and slightly browned on some of the edges. Remove from heat and add to the potatoes.
* Pre-heat a large frying pan over medium heat.
* While the pan pre-heats, add all remaining ingredients to the potatoes and mix thoroughly.
* Add 3 tbsp. olive oil and 1 tbsp. butter to the pre-heated pan and swirl to coat thoroughly, making sure to coat the sides by about 1 inch.
* Add the potato mixture to the pan and spread evenly.
* Cover the pan and cook for 8-10 minutes, or until the edges of the frittata start to brown a little bit.
* Option 1: If you have an oven with a broiler, remove the lid from the pan and place the pan directly under the broiler. If your pan doesn’t have an oven-proof handle, make sure the handle is away from the flame so it doesn’t melt. Keep under the broiler until the top is evenly golden-brown on top, about 6-8 minutes.
* Option 2: If you don’t have a broiler, take a large plate and using a spatula, slide the frittata on to the plate, being careful to keep any uncooked mixture from dribbling off. Return the pan to the stove top over moderate flame and add 1 tbsp. olive oil. Take the plate holding the frittata and flip the frittata into the pan. This will be loud and slightly messy, but it’s worth it! Be careful of oil spatter – wearing a kitchen apron and oven mitts during this step will help. Cook, uncovered, for another 5-8 minutes.
* Once done, remove pan from heat and let sit for 3-5 minutes. This helps the frittata settle a bit and makes for easier slicing.
* To serve, cut the frittata into wedges and garnish with a sprinkling of whatever fresh herb you used in the frittata itself.
*An economical alternate is to add any kind of plain leftover vegetables you have on hand and mix in about ½ cup of the chopped leftover veggies to the potato mixture, and add one extra beaten egg. Then proceed as above.