Ingredients
- 2 large idaho potatoes, washed well and left unpeeled
- 1/2 tablespoon olive oil
- 1/2 tablespoon butter
- 8 tablespoon eggs
- 1 cup chopped cooked vegetables (use leftovers -- carrots, peas, broccoli, greens, mushrooms, anything)
- 1/3 cup sliced scallions (cooked or caramelized onions and shallots are great as well)
- 3/4 cup shredded cheese (cheddar, gruyere, swiss, etc.)
Preparation
Baking Directions:
Preheat the oven to 375 degrees.
Slice the potatoes very thinly lengthwise.
If you have a mandoline, use it.
Add the oil and butter to a 10-inch nonstick saute pan, and heat to medium-high.
Add the potato slices one at a time, fanning them over each other.
Place the slices so that one end is pointed toward the center of the pan, and the other end extends partly up the side of the pan.
Continue around until the fanned circle is complete.
If there is an empty space in the center, cut a piece of potato slice to cover it.
Place another pan of the same size over the potatoes, or use a pie pan.
Press the top pan down for a minute to flatten the potatoes.
Turn heat to medium, and allow to cook for about 15 minutes, until soft.
(Check with the point of a knife.)
While potatoes cook, whisk the eggs in a large bowl.
Add the vegetables, scallions or onions, cheese and herbs, if using.
Season with salt and pepper.
Remove pan from the top of potatoes, and add the egg mixture.
Sprinkle with the Parmesan.
Carefully place the pan in the oven and bake for 18-20 minutes, until puffed and golden, and the center is no longer jiggly.
Remove from oven and let sit 5 minutes.
Run a spatula under the edges to loosen.
Shake the pan to make sure the entire fritatta is loose.
Place a serving plate over the top of the pan, and flip both over together.
Remove the pan.
Cut the fritatta into wedges and serve.
