Another smoky Sunday, another shelter-in-place creation. Despite having a fridge full of leftovers, I decided to throw together a dish (using ingredients on hand) to pass the time.
The result? A simple yet satisfying potato frittata with cheese and herbs that’s fit to eat around the clock. Pair it with fruit for breakfast, a green salad for lunch, or creamy tomato basil soup for dinner.
Feeling peckish? Cut the potato frittata with cheese and herbs into bite-size pieces and serve it with a saucy condiment, like chimichurri, guasacaca or plain old ketchup.
Recipe adapted from The Petite Cook.
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
- Preheat oven to 400 degrees.
- 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.
- 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.
- 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.
- Bake for 18-20 minutes until puffed and golden.
- 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.
