Fingerling Frittata

I used to think that fingerling potatoes were just small, overpriced, cute potatoes. I refused to pay so much more money for a potato, just because it was small. But when I found them in bulk at the farmers market, I decided to pick up just a few, so I could see what all the fuss was about. Well, I am here today to tell you that fingerlings are no small potatoes! (well, technically they are small potatoes – but just go with it) They are so smooth and creamy; I would go so far as to say they are buttery. I highly recommend you pick some up the next time you see them. However, if you can’t find them, you can sub any waxy potato (red and yukon gold would both be good).  Slice them thin enough and you can skip the steaming step. Just sauté them until they are soft. Likewise, feel free to throw in any other vegetables that inspire you. 

A frittata is kinda like a crustless quiche, a baked omelet, or a spanish tortilla. But it’s a frittata! Cook the fillings in an ovenproof skillet, pour in the beaten eggs and finish in the oven. Frittatas are pretty versatile. I made this for my favorite nostalgic treat, “Breakfast for Dinner”, but you can have it for actual breakfast. These guys also travel well, just wrap a chunk in parchment and have it for lunch or a snack.

Fingerling Frittata

1 lb. fingerling potatoes, halved (or other waxy potato, sliced thin)
1 T. unsalted butter
1 small onion, diced
1 bunch of spinach or other greens, finely chopped
6 large eggs
1/4 c. whole milk
3/4 tsp. sea salt
2 oz. goat cheese, crumbled
handful of chives, sliced thin

Preheat the oven to 425.

Set up a steamer, pour in about 1/2 inch of water and bring to a boil. Steam the potatoes, covered, until tender, 10-15 minutes.

Melt the butter in an ovenproof skillet (cast iron or stainless steel work well), over medium low heat. Add the onion and cook until just starting to turn translucent, 3 minutes. Add the steamed potatoes and cook until everything has turned the slightest brown. Stir in the spinach.

While the onions and potatoes are cooking, prepare the royale (fancy chef speak for mixture of eggs and dairy). Combine the eggs, milk and salt in a large bowl and beat well. About 30 seconds after adding the spinach to the skillet, pour the egg mixture.

Swirl the eggs around in the pan to distribute evenly, then pop into the oven for 5 minutes, or until the eggs are just starting to set. Scatter the goat cheese across the surface of the frittata, and slide it back into the oven for another 5 minutes. Finally, to get a great brown on top, turn the oven to broil, and stick the skillet under the broiler for about 30 seconds or so. Keep an eye on it, it can go from yellow to black in the blink of an eye.

Remove from oven, sprinkle chives on top and serve. I like to cut it into wedges and lift them out with a thin spatula.

 serves 2-3

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