About the Recipe
Ingredients
New (red) Potatoes (6-8 small, 4-5 medium) in 1.5" cubes
1 tablespoon olive oil
1 red onion, peeled and cut into 1" wedges (or cubes)
1-2 cloves garlic chopped
12-15 basil leaves slivered
6 eggs, lightly beaten
4-6 oz. goat cheese broken into 1/2" chunks
salt and pepper to taste
Preparation
Bring a medium pot 2/3 full of water to boil, add salt and potatoes and cook until just tender, 18-20 mins. Drain potatoes, cool, 12-15 mins, and cut into 1" cubes.
Preheat oven to 375 deg. F.
In a 10" oven proof pan over medium-high heat, warm olive oil. Add onion and sauté, stirring occasionally unitl tender, 5-6 mins. Add potatoes, garlic and basil, sauté, stirring occasionally, 1-2 mins more. Add beaten eggs, salt , pepper, and goat cheese and stir until just mixed.
Transfer pan to preheated oven and bake until frittata is set, 18-22 mins. Serves 4.
*good to know-
stack basil leaves and roll up from one end to the other. Slice across the entire roll in slivers to chiffonade.
I add a quick squirt of cold water (from the fridge dispenser) to the eggs, ála omlette style.
You could substitue egg whites for a couple of the eggs.
I keep the pan on the stove for a couple minutes to set the bottom and edges of the pan before transferring to oven.
This smells ridiculously great when you add the garlic and basil to the pan!
