Try this: Potato and Caramelized Onion Frittata

7/15/2015


So I just finished reading this book. I really liked it, although it is incredibly sad (which I knew going into it, anything dealing with Occupied France during World War II is likely not considered a 'pick me up novel.') However, the writing is gorgeous and I found myself feeling immersed in the surroundings. You know when you can picture a place so vividly even though you've never actually seen it? I can see the farmhouse where much of the story is centered and I can almost smell the delicious scents coming from the kitchen. When the Nazis take over this small town and the food all but disappears it's a striking despair you feel as you follow the characters stumbling through their upended lives.

One thing I will say about the food is that it seemed so simple, and yet also sounded so mouthwatering. When we traveled through France and Italy some of my most favorite dishes were those that were less elaborate: Fresh bread rubbed in olive oil with herbs and spices, homemade pasta with sausages and a glass of red wine, freshly caught fish fried in olive oil, pepper with freshly squeezed lemon.

The other night I tried my hand at making a frittata (it's a risky gamble, I always seem to over cook them). But this one turned out just right, and it's so easy, simple and truly delicious. 

Potato and Caramelized Onion Frittata.

What you will need: 

2 potatoes (peeled and sliced, about 1/4 inch thick)
About half an onion, chopped or sliced (a sweet or yellow onion is best here, but I only had a red onion, it was still good)
5 Tablespoons of extra virgin olive oil
1/2 Teaspoon sugar
6 eggs
2 Tablespoons of milk
Salt and Pepper
Rosemary for garnish

Instructions: 

Preheat oven to 420 degrees.
Boil potato slices for about 5 minutes 
Heat oil in a frying pan over medium heat and add the onions, cook until they start turning translucent, then sprinkle a little sugar over them, turn up the heat and cook for another minute.
Add the potatoes to the pan and stir, until they are soft and cooked completely through (another three minutes)
Beat the eggs in a bowl, add the milk and pour mixture into pan (be sure to roll the pan around so the eggs on top reach the heat on the bottom of the pan (do this for about 3 minutes).
Place pan in oven to finish cooking the top part of the frittata. This only takes about four to five minutes, so be sure to take it out quickly so the eggs don't dry out.




Serve warm (or cold) with a glass of white wine!
 

4 comments:

Jillian said...

this looks SO good. xo jillian - cornflake dreams

Melissa Blake said...
This comment has been removed by the author.
Melissa Blake said...

My mouth is watering already!!!

A Crimson Kiss said...

I love a good potato frittata–John makes one almost every Thursday!