Fall is just a few weeks away and I’ve barely put a dent in my summer bucket list. Aside from tackling another of Alison Roman’s flavor-packed recipes, (unfortunately) no progress has been made. Maybe I was overambitious, but I’m still hopeful that I can cross off one or two more to-dos before Sept. 22.
On the bright side, I’ve been enjoying all sorts of good food, like:
- Dinner to go from Shalizaar and Anchor Oyster Bar
- Claire Saffitz’s chocolate chip cookies
- A vegetarian rainbow chard and potato frittata, featuring tons of fresh produce from Cal-Organic Farms
And I’m already contemplating what dishes to assemble – and eat – for Labor Day. The plan is to prepare tarragon mustard chicken skewers and tangy potato salad with celery and mustard. But, of course, the menu could change.
Recipe adapted from EatingWell.
Rainbow Chard and Potato Frittata
Makes 1 9" frittata
Ingredients
- ¾ pound fingerling potatoes, sliced into ¼" discs
- 1½ teaspoons kosher salt, divided
- 3 tablespoons olive oil, divided
- ½ cup diced onion
- ½ pound rainbow chard, stalks diced and leaves roughly chopped
- 6 garlic cloves, minced
- 8 large eggs
- 2 tablespoons chopped fresh parsley
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon dried chili flakes
- ¼ cup sun-dried tomatoes in oil, removed from oil and chopped
- ¼ cup grated Manchego cheese, plus more for serving
Instructions
- Preheat oven to 350 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.
- Heat 1 tablespoon olive oil in a 9" oven-safe fry pan over medium-high heat. Add prepared potatoes and cook, stirring occasionally, until lightly browned, about 8 minutes. Transfer to a medium bowl.
- Heat 1 more tablespoon olive oil in the fry pan over medium-high heat. Add onion and chard stalks and cook, stirring occasionally, until tender, 3-4 minutes. Add garlic and cook until fragrant, about 1 minute. Add chard leaves and cook, stirring occasionally, until just barely wilted, about 2 minutes. Transfer mixture to bowl with potatoes.
- In a large bowl, whisk together eggs, parsley, remaining ½ teaspoon salt, pepper and chili flakes.
- Heat remaining 1 tablespoon olive oil in the fry pan over medium-high heat. Add egg mixture and arrange the prepared chard and potato mixture on top. Sprinkle on the sun-dried tomatoes and Manchego cheese. Cook, without stirring, for 4 minutes.
- Bake for 15-18 minutes until slightly puffed and golden.
- Remove from the oven and top with additional Manchego cheese. Cut into wedges and serve warm.
