Fall Fritatta Recipe
Fritattas are a great dish for breakfast, brunch, lunch or dinner. You can make them ahead of time and then heat them up in the oven. Feel free to play around with the ingredients, the only real necessities are the potatoes and the filling. Serrano ham, prosciutto, bacon and chives are great additions.
- 3 Tbsp olive oil
- 2 medium yellow creamer potatos (about 13 ounces), peeled, thinly sliced
- 1 medium sweet potato, sliced thinly as potatoes
- 1 medium shallot, thinly sliced
- 6 large kale or chard leaves, stems removed, rolled and thinly sliced
- 1 Tbsp chopped fresh thyme
- 1 tsp red pepper flakes
- 6 large eggs
- 1/2 cup grated Parmesan cheese
- 2 Tbsp chopped fresh parsley
- 2 Tbsp drained capers
- Heat 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat.
- Layer half the potatoes, shallots and greens. Season with salt and pepper, repeat layer and cook until potatoes are tender and lightly browned, stirring and flipping frequently to avoid any burning, about 20 minutes.
- Remove from heat, sprinkle and toss with thyme and red pepper flakes.
- In a large bowl whisk eggs, season with salt and pepper. Add potato mixture to eggs. Wipe pan clean and add remaining tablespoon of oil to pan. Pour in mixture and sprinkle with cheese and capers.
- Reduce heat to medium and cook until eggs are slightly firm, about ten minutes. Heat broiler in oven to 450°F, place pan under broiler until lightly brown on top.
- Remove, sprinkle with parsley and let stand for five minutes. Cut into wedges and serve warm with crème frâiche or plain yogurt.