This versatile recipe is appropriate for just about any meal. Adding potatoes to a frittata makes it filling enough for dinner, especially if paired with a green salad. The frittata also makes a great appetizer and is tasty at room temperature. Also fabulous as part of a Sunday brunch.
Having it set completely in the oven – instead of partially on the stovetop – ensures that it cooks evenly and doesn’t burn under the broiler.
Even though Russ went food shopping earlier in the day, he neglected to get more eggs, so instead of 10, we only had 8 eggs (neither one of us felt like schlepping back out into the cold rainy night for more.) Plus the amount of potato was supposed to be one-pound, but ours was only 3/4-pound. In the end, it didn’t make much of a difference.
- 6 oz. rainbow chard
- 2 Tbs. canola oil
- 1/2 tsp. finely chopped fresh rosemary
- 1 lb. Yukon Gold potatoes, peeled and grated (about 3 cups)
- 1/2 medium sweet onion, finely chopped
- Kosher salt and freshly ground black pepper
- 1 medium clove garlic, finely chopped
- 1/4 tsp. crushed red pepper flakes
- 10 large eggs
- 6 oz. grated aged Gouda (about 2 cups)
- Position a rack in the center of the oven and heat the oven to 400°F. Separate the chard stems from the leaves and slice each 1/4 inch thick.
- Heat the oil in a 12-inch oven-safe nonstick skillet over medium-high heat. Add the rosemary and cook, stirring, until aromatic, about 10 seconds. Add the chard stems, potatoes, onion, 3/4 tsp. salt, and 1/4 tsp. pepper and cook, stirring only occasionally, until browned in spots, about 7 minutes. Remove from the heat, stir in the garlic and red pepper flakes, and spread evenly in the skillet.
- Lightly beat the eggs in a medium bowl. Mix in the chard leaves and cheese, and evenly pour over the potatoes. Transfer the skillet to the oven and bake until the frittata is set, 15 to 20 minutes. Let cool slightly before serving.
by Ronne Day from Fine Cooking
You can play with the basic recipe, substituting other ingredient combos for the chard, rosemary, and cheese. Try one of these or create your own. We’re eye-balling the spinach and goat cheese variation.
- Spinach, chorizo, and goat cheese
- Green beans, basil (add it with the eggs), and mozzarella
- Artichoke hearts, thyme, and pecorino