Frittata With Potato, Rapini And Pecorino

Ingredients:

  • 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

Directions:

  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.
Print Recipe

Yield: 6 Slices

Source:
Mike Braune
Secco Wine Bar
Richmond, VA

Share this Recipe

You Might Also Like

Briazz Potato Stackzz

Briazz Potato Stackzz

Pani Puri

Pani Puri

Baked Potato Creme Fraiche Agnolotti, Potato Brown Butter, Pancetta, Truffle Essence

Baked Potato Creme Fraiche Agnolotti, Potato Brown Butter, Pancetta, Truffle Essence

Ask Spuddy Image