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Recipe: Asparagus, Potato and Goat Cheese Frittata
Frittata is an egg-based dish similar to an omelette or quiche, enriched with additional ingredients such as meats, cheeses, vegetables or pasta. It may be flavored with herbs.
The Italian word frittata derives from fritto, the past participle of “to fry” (friggere), and was originally a general term for cooking eggs in a skillet, anywhere on the spectrum from fried egg, through conventional omelette, to an Italian version of the Spanish tortilla de patatas, made with fried potato. Outside Italy, frittata was seen as equivalent to “omelette” until at least the mid-1950s.
In the last fifty years, “frittata” has become a term for a distinct variation that Delia Smith describes as “Italy’s version of an open-face omelette”. When used in this sense there are four key differences from a conventional omelette:
There is always at least one optional ingredient in a frittata and such ingredients are combined with the beaten egg mixture while the eggs are still raw rather than being laid over the mostly-cooked egg mixture before it is folded, as in a conventional omelette. Eggs for frittata may be beaten vigorously to incorporate more air than traditional savory omelettes, to allow a deeper filling and a fluffier result.
The mixture is cooked over a very low heat, more slowly than an omelette, for at least 5–10 minutes,[5] typically 15, until the underside is set but the top is still runny.
The partly cooked frittata is not folded to enclose its contents, like an omelette, but it is instead either turned over in full, or grilled briefly under an intense salamander to set the top layer, or baked for around five minutes.
Unlike an omelette, which is generally served whole to a single diner, a frittata is usually divided into slices. It may be served hot or cold, accompanied by fresh salads, bread, beans, olives, etc.
Frittata recipe
SERVES:
4
INGREDIENTS:
5-6 baby potatoes, boiled, cooled and sliced
olive oil for sauteing veggies as needed (approx. 2-3 Tbs)
1/2 medium Vidalia onion, halved through the circumference and sliced
7-8 large spears asparagus, thinly sliced crosswise (lower tougher ends removed first)
1 Tbs chopped fresh tarragon (optional but good)
salt and pepper to taste
6 large eggs, beaten
approx. 3-4 ounces crumbled goat cheese
PROCEDURE:
Add a splash of olive oil to a 10-inch heavy bottomed nonstick pan on medium high heat and saute half of a medium sliced Vidalia onion for a few minutes.
At that point, add 7-8 thinly sliced spears of asparagus and cook those for a minute or two.
Add a little more olive oil if you think it needs it and 5-6 1/4-inch thick sliced cooked baby potatoes and let those warm through.
Then sprinkle on 1 Tbs of chopped fresh tarragon, if you’re using it, and add a little salt and pepper. And then add 6 large beaten eggs, and turn the heat down to medium low.
Use a rubber spatula to push the outside of the eggs toward the center, and let some of the loose eggs go to the outside of the pan. Then sprinkle the goat cheese around the top.
At that point, place the pan into the oven, right underneath the hot broiler, to finish.
Once the eggs are cooked through, you can serve it while it’s nice and hot or carefully slide it out onto a plate and cool it down in the fridge.
HINTS:
You could thinly slice (1/8th-inch thick) raw baby potatoes and saute them at the same time as you saute the onion instead of parboiling the potatoes whole first.
Use a whole small regular onion instead.
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