Sunday Feast № 43 | Potato and Onion Frittata

Yes, I am one of those sad souls who assumed this was a Spanish dish. The thing is first time I had it, it was cooked by a Spaniard and I forgot him referring to it as tortilla de patatas. Back then attention span was shaky at times or otherwise preoccupied; I will blame memory now. Hence, this Italian dish has embedded itself in my brain as Spanish. Olé! We all make mistakes. Mi dispiace.    Looking for some color in the autumn cooking, I locked in on this recipe from “Everyday Food: Great Food Fast” by Martha Stewart Living Magazine, more so since it suggested to make a side of red and yellow bell peppers sauté (bell peppers cut lengthwise, sliced red onion, olive oil, salt and pepper, and you are good to go).    As a tip: if you have the misfortune of the onion, potato, and rosemary mixture sticking to your skillet, do not disrepair. Warm up another skillet to a similar temperature, lightly oil it, transfer the onion, potato, and rosemary mixture that did not marry itself to the first skillet, and proceed with pouring the egg mixture. You, or your frittata, will survive and bond very well together. Via your belly.

2 tbsp olive oil 1 large onion halved and thinly sliced 1 baking potato (~ 8 oz/½ lb/227 g) peeled and thinly sliced ½ tsp dried rosemary or 1 sprig fresh rosemary crumbled/finely chopped salt and freshly ground pepper 5 large eggs 5 large egg whites ½ cup whole flat leaf parsley leaves 1⅓ cup milk

In a medium (8-10 in/20-25 cm) non-stick broiler-proof skillet, heat 1 tbsp of the oil over medium heat. Add the onion, potato, and rosemary. Season with salt and pepper, and toss to combine. Cover the skillet and cook for 10 min. Uncover and cook, tossing the mixture occasionally, until the onion and potato are tender, ~ 5 min. Meanwhile, whisk together the eggs, egg whites, parsley leaves, ¾ tsp salt, and ¼ tsp pepper. Heat the boiler with a rack set 4 in/10 cm from the heat. Add the remaining 1 tbsp oil to the vegetables in the skillet. Pour the egg mixture into the skillet. Meanwhile, add the remaining 1 tbsp oil to the vegetables in the skillet. Pour the egg mixture into the skillet. Cook on the stove, over low heat, lifting the mixture a few times around the edges with a spatula to let the egg mixture flow underneath. Continue cooking until the frittata is almost set in the middle, ~10 min. Place the skillet under the broiler. Broil until the frittata is set and the top is lightly golden, ~3 min. Run a clean spatula around the edges to loosen, then slide the frittata out onto a serving plate, and cut into wedges.