Frittata With Potato, Rapini And Pecorino


  • 1 pound Idaho® redskin potatoes, cut into bite-sizes pieces
  • 8 ounces yellow Spanish onion, sliced into ½-inch rings
  • ¼ cup extra virgin olive oil, divided
  • 2 tablespoons, divided, salt
  • ½ teaspoon smoked sweet Spanish paprika
  • 12 eggs
  • 5 ounces rapini, thinly sliced
  • 2 garlic cloves, minced
  • 4 pecorino toscano, grated
  • olive oil as needed
  • ½ teaspoon pepper
  • salt as needed
  • fresh herbs, chopped (optional) as needed


  1. Simmer potatoes in seasoned water until just cooked through. Drain and cool.
  2. Meanwhile, rub onions with a bit of extra-virgin olive oil and season with some kosher salt and paprika. Grill onions for about 3 minutes per side. Set aside to cool, then chop into bite size pieces.
  3. Crack eggs into a mixing bowl and whisk until completely blended.
  4. In a 12-inch nonstick or cast iron pan, sear potatoes in about half the extra virgin olive oil over medium-high heat for about 2 minutes, until golden brown. Add onions, rapini and 2 teaspoons salt and lower heat to medium. Sauté for 1 minute. Add garlic and sauté 1 minute more.
  5. Add pecorino to eggs. Add remaining olive oil to the pan by pouring it around the very outside edge. Pour egg mixture into the pan and, using a wooden spoon; evenly disperse vegetables in egg mixture. Cook frittata until there is about a ½ inch ring of cooked egg lining the inside of the pan, then bake frittata in a 400° F oven until no longer runny in the center, 12-15 minutes.
  6. Go around the rim of the frittata with a rubber spatula and turn it out onto a cutting board. Slice while hot and finish with olive oil, black pepper and salt. Garnish with herbs, if desired.
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Yield: 6 Slices

Mike Braune
Formerly of - Wine Bar
Richmond, VA

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