Ingredients
- 1/4 cup extra-virgin olive oil
- 1 large clove garlic crushed
- 1 pound baby potatoes
- 1 small onion
- 3 to 4 sprigs fresh rosemary, finely chopped
- Salt and freshly ground black pepper
- 12 eggs, beaten
- 1/2 cup milk, half-and-half or cream
- 1/2 cup Parmigiano-Reggiano
Directions
Heat oven to 450 degrees F.
Heat the olive oil in medium heat-proof skillet over medium-low heat with the clove of crushed garlic. Let the garlic infuse the oil while you thinly slice the potatoes and onion; then remove the garlic. Add the potatoes and onions to the skillet and season with rosemary and salt and pepper, to taste. Raise the heat a little and cook for 6 to 7 minutes. Turn the potato/onion mixture over and cook for 5 minutes more. In a large bowl, whisk the eggs and milk together. Add the egg mixture to the skillet and move them around and under the potatoes to settle them. Transfer the skillet to the oven and bake until golden on top, about 10 to 12 minutes. Scatter the cheese on top, turn the oven off and let sit for another couple of minutes. Remove from the oven and serve.
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By Dani Mauer
Ft Myers, FL
on April 30, 2013
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This was a great dish for dinner with a side green salad.
By kramer.ae_12604630
Portland, 77
on October 14, 2012
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This was a great recipe to play around with and to serve to guests...even if frittatas are "so 2007". = Sliced about 5-6 golfball sized yukons into coins and fried a little longer to crisp as recommended in other reviews. I used a local creamline whole milk and also added about 6 ounces of shredded gruyere to the egg mixture as recommended in one of the previous reviews. This cheese turned out to be a great addition and perhaps added the extra flavor some other reviews were longing for. I could have used the entire 8 oz block of gruyere I think but it certainly didn't suffer at 6. I used a 10 in. cast iron pan which I think is a must for this. After the initial 12 minutes, I left this in our warmer drawer for at least 15 mins while I finished up maple sausage and had our waffle station in queue. If I were to do this again, I might add some sliced red pepper right at the end of the potato and onion browning to add a little sweetness to taste and color to presentation.
By rehegart_9854720
Arlington , VA
on November 17, 2011
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Great recipe, very tasty! I had to leave the cheese out b/c the person I was cooking it for doesn't like cheese, and it was still really good. It was my first frittata and I found this recipe very easy to follow and it turned out great! Thanks Rachael!
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