Breakfast foods were on the menu at school this week. We made eggs every possible way and perfection was expected with each technique. As restaurant patrons, we probably take advantage of the skill necessary to cook everything to the exact degree of doneness ordered every time we go out to eat. I know I do. Now, being on the other side of things, I really respect the consistency good restaurants deliver.
Our chef taught us an omelet is not as easy to make as it seems. Apparently, making the perfect omelet is a task many chefs are tested on before they are hired. According to Food Republic “The omelet is certainly among the most difficult and courageous dishes to master. Anyone who thinks otherwise is really just making scrambled eggs.” Think about that next time you eat at your favorite diner and get a perfect omelet!
A frittata is basically a soufflléed omelet. I have made tons of omelets in the past (probably more like scrambled eggs) but haven’t really ventured into frittata territory. I think I’ve been led to believe you needed one of those fancy flip pans Williams Sonoma sells in order to make them. I was so wrong. Frittatas are super easy and all you need is a skillet, an oven and a dream (or whatever ingredients your heart desires) to make one!
I love Spanish tortillas, which are similar to frittatas but just have potatoes, olive oil, onion and garlic. I wanted to use potatoes in my frittata and add in some additional colors, flavors and textures so I threw in some spinach, cherry tomatoes and feta as well. The frittata was delicious, I loved the texture and stability the potato added to the eggs but you can leave it out if you want to. The options are really limitless in terms of add-ins. Use this recipe as a guide for the technique and get creative. Enjoy!
- 1 potato peeled and cut into large chunks
- 6 eggs (use 8 if you omit the potato)
- olive oil
- 1 small shallot, diced
- 10-12 grape tomatoes, halved
- handfull of spinach
- ¼ cup of feta cheese
- salt and pepper to taste
- Pre-heat oven to 350 degrees.
- Place potato chunks in a sauce pot and cover with cold water by about 1-2 inches. Heat over med-high heat and bring just to a rolling boil. As soon as the water boils, turn it off and drain the potatoes. (This is called par-cooking).
- In the meantime, whisk eggs in a bowl until well blended and a little foamy. Season generously with salt and pepper.
- Heat a large oven-proof saute pan (10") and coat the bottom with olive oil. Toss the potatoes in and saute until golden brown and cooked through, tossing often for about 5 minutes. Season with salt and pepper. Add the diced shallots towards the end to soften and brown a little.
- Add more olive oil, if needed, before pouring the eggs over the potatoes and shallots in the saute pan. Spread spinach, tomatoes and feta evenly over the top.
- Allow the frittata to cook over med heat for a couple of minutes and then transfer to the oven and continue to cook for 6-10 minutes until eggs are cooked but not browned.
- Slide out of saute pan onto plate, cut in wedges and serve.