Wednesday, February 18, 2009
DELICIOUS AND EASY LUNCHTIME FRITTATA - Using Local Ingredients!!
I have been participating in a local CSA (Community Supported Agriculture) program which the farm across the road from me, Cooper's CSA Farm & Maze, have been running for a couple of years. As we are in the winter growing season, it is mainly a meat share, but you also receive free-range eggs, and storage vegetables such as potatoes, onions, carrots, garlic, squash etc. Therefore, my goal was to create a delicious lunchtime dish out of the items that I received in my monthly share basket. After searching recipezaar.com for inspiration I found this recipe that is a definite winner! This frittata is lovely and starchy (which is always a bonus in my books on a cold winter day!) and is fantastic served alongside a salad of mixed greens! My Dad is a vegetarian (and an EXTREMELY picky one at that!) and he loved it!
ROSEMARY POTATO FRITTATA TOPPED WITH CARAMELIZED ONIONS
2 tbsp unsalted butter
2 large onions, sliced in 1/8" thick slices
10 large free-range eggs
2 tbsp balsamic vinegar
1 tsp. white granulated sugar
5 med. red potatoes, unpeeled
2 tbsp EVOO (extra-virgin olive oil)
2 tbsp fresh rosemary, chopped (which I had stored in my freezer from my own garden!)
salt & pepper to taste.
1. Boil potatoes in a large pot of salted water, for approximately 10 to 15 mins. Drain and reserve.
2. Melt butter in a skillet over medium heat. Add onions, 1/4 tsp salt and 1/4 tsp pepper. Saute till golden in colour - stirring often! This should take 12 to 15 minutes. Stir in balsamic vinegar and white granulated sugar. Continue sauteing until the liquid has thickened and the onions are glazed (1 to 2 minutes). Cover the pan and keep warm.
3. Slice cooled potatoes into 1/2" slices and coarsely chop - remember this is a home style dish so chunky is perfect!
4. Heat the EVOO in an oven-proof skillet, over medium heat. Add the potatoes with 1/2 tsp. salt and 1/4 tsp. pepper. Stir frequently to ensure that the potatoes are browned on all sides (approx. 15 mins.)
5. Preheat the broiler.
6. In a medium-sized bowl whisk eggs, rosemary, 1/2 tsp. salt and 1/4 tsp. pepper until well combined. Pour over the potatoes in the skillet, and turn the heat down to medium-low. Cook gently until the eggs are set (sometimes it helps to tilt the pan or lift the frittata with a spatula to ensure all the uncooked egg is distributed properly over the whole skillet). This will take approximately 5 mins.
7. At this point you could sprinkle the top of the frittata with Gorgonzola, goats cheese, Havarti, mozzarella...whatever tickles your fancy! I decided to leave off the cheese as my goal was to use only ingredients from my CSA and it doesn't include cheese unfortunately!
8. Place the skillet in the oven under the broiler for approximately 1 minute to allow the egg to puff up and set (and the cheese to melt if you chose to add this to the top of the frittata!)
9. Remove the skillet from the oven (and don't accidentally grab the handle like I almost did - duh!) and remove from the pan using a silicone spatula. Turn out onto a serving dish or cutting board. Sprinkle the warm caramelized onions over top and cut into slices.
10. Serve with a salad or on its own! ENJOY!!
**By the way...it's always nice to have caramelized onions on hand for putting on anything (toasted baguette with goat's cheese for instance!). Anyway, you can prepare them in advance - I usually double the amount that is used here - and then put the onions in a mason jar, cover them with oil to stop them drying out, and then store them in the refrigerator so they're ready for when you really need them!! **