Colorful Frittata with a Potato Gratin Crust
Frittatas are a great way to use up produce that may not be as fresh as it once was. Potatoes and eggs help to bind everything together, but ingredients like sundried tomatoes, spinach, cheese, kale or a mix of herbs can turn a brunch delight into a great anytime appetizer or even main course.
Frittatas are an excellent vegetarian appetizer or side dish for holiday gatherings, mainly because they can be made up to two days in advance and then quickly heated in the oven prior to serving with a dollop of sour cream or creme fraiche. Add your own mix of flavors, meats, veggies or cheeses to make this recipe your own.
- 1 large Yukon Gold potato
- 1/2 cup crumbled goat cheese
- 1 Tbsp butter
- 1 medium yellow onion, chopped
- 3/4 cup sundried tomatoes, packed in oil, chopped
- 2 cups fresh spinach, washed and stems removed
- 6 eggs
- 1 tsp salt ground black pepper
- 1/2 cup whole milk or heavy cream
- 1/2 cup Parmesan cheese, grated
- Preheat oven to 350 degrees.
- Generously grease a 9-inch pie pan.
- Slice the potato into very thin rounds (use a mandoline if you have one). Lay the potato rounds in the bottom and up the edges of the pie pan.
- Sprinkle with half the goat cheese. Lay the remaining potato rounds atop the cheese and then sprinkle with the rest of the goat cheese.
- Melt the butter in a pan over medium heat, and then add the onions.
- Sauté until translucent and beginning to caramelize (about 8 minutes).
- Add the sundried tomatoes and sauté for another 2 minutes.
- Add the spinach and sauté for 1 more minute until the leaves are wilted. Remove from heat.
- In a separate bowl combine the eggs, salt, pepper and milk or cream. Whisk well to combine.
- Pour 1/3 of the egg mixture over the potato layers, then add the spinach mixture and spread evenly in the pan.
- Pour the remaining egg mixture over the spinach. Sprinkle with the Parmesan and bake for 35 to 40 minutes or until the frittata is golden brown on top and does not jiggle in the center when moved.
- Let cool slightly, then slice into 8 pieces and serve warm.