Potato Frittata with Cheese and Herbs
 
 
Makes 1 9" frittata
Ingredients
  • 3 medium Yukon Gold or red-skinned potatoes, peeled and cut into 1" pieces
  • 1 teaspoon sea salt, plus more, to taste (see notes)
  • 6 large eggs
  • ¼ cup grated medium white cheddar cheese
  • ¼ cup grated Parmesan cheese
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons thinly sliced fresh purple basil, plus more for garnish
  • 1 teaspoon fresh thyme leaves
  • freshly ground black pepper, to taste
  • 2 tablespoons olive oil
Instructions
  1. Preheat oven to 400 degrees.
  2. Place potatoes in a medium pot and fill with enough cold water to cover by 1 inch. Bring to a boil over high heat. Add 1 teaspoon salt, reduce heat to medium-low and simmer until potatoes are just tender, 5-6 minutes. Drain and set aside.
  3. In a large bowl, whisk together eggs and next five ingredients (cheddar cheese through thyme). Season with salt and pepper. Add prepared potatoes and stir to combine.
  4. Heat olive oil in a 9" oven-safe fry pan over medium-high heat. Add egg mixture and arrange potatoes in a single layer. Cook, without stirring, for 2 minutes.
  5. Bake for 18-20 minutes until puffed and golden.
  6. Remove from the oven and garnish with additional basil. Cut into wedges and serve warm.
Notes
I used Sabatino Tartufi Truffle & Parsley Sea Salt for extra flavor.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/potato-frittata-with-cheese-and-herbs/