Potato, Shallot, and Herb Frittata

Yields: 2 solid servings (or 4 with a side salad or roasted vegetables)

For the frittata:

  • ¾ pound (330g) Yukon Gold potatoes
  • 3 tablespoons cooking extra virgin olive oil, divided
  • ½ teaspoon kosher salt
  • 2 shallots (120g), minced
  • ½ teaspoon kosher salt
  • 3 garlic cloves (15g), minced
  • 1 teaspoon sherry vinegar
  • 6 eggs (320g, cracked)
  • 1/4 cup whole milk (60g)
  • ½ teaspoon kosher salt
  • 2 ounces melty cheese (60g) 

For finishing:


Potatoes with 1 T oil: 450˚F for 15 minutes

Fritatta: 425˚F for 15-18 minutes


Preheat the oven to 450˚F. Give the potatoes a good scrub then cut into ⅛” thick half-moon slices. Toss with 1 tablespoon oil and the ½ teaspoon kosher salt. Roast the potatoes until tender and browning, about 15 minutes. Remove the potatoes from the oven and reduce the oven temperature to 425˚F.

While the potatoes are roasting, heat an 8” or 10” oven-safe skillet over medium heat. Add the remaining 2 tablespoons of oil followed by the minced shallots and ½ teaspoon kosher salt. Cook until shallots are fragrant and translucent then stir in the minced garlic. Cook until the garlic is fragrant and stir in the sherry vinegar. Drop the heat down to low.

Whisk together the six eggs, whole milk, and ½ teaspoon kosher salt. Pour into the hot skillet and let the bottom set. Lift up the sides, letting the egg mix flow under and cook, creating layers. Repeat a couple of times then layer in the roasted potatoes. Top with the cheese and transfer to the hot oven and cook until the frittata puffs and is browning, 15-18 minutes.

Let the frittata sit for 5 minutes before serving. Top with fresh minced dill, black pepper, and a generous drizzle of PRMRY Enhance. 

 

Recipe and photo by Erin Alderson