Yesssss, more potatoes. I like potatoes. I actually made two of these on the first go – one with prosciutto and one without – for my best friend’s baby shower.
Laurie is my best friend, and makes custom clothing for people. When I found out she was pregnant our mutual friend, Robin, and I decided to throw her a baby shower. Laurie has recently found out that she can’t eat gluten, so that poised an interesting hurdle.
Luckily, Helen of Tartelette has lots of gluten free recipes. But that’s a different story…in fact its the next post.
This post is not that post, this post is a recipe from Joy the Baker.
I didn’t take the pictures because I was running around making sure everything was fine and dandy so Robin snapped some for me. Yay! In fact, she yelled at me to take pictures and then took some for me. Hehe.
Joy calls for chives and parsley, but I really don’t like parsley so I added dill instead and it was delicious. I made two, because I had so many potato slices. I topped one with prosciutto and then had a minor panic attack when I realized I didn’t know if I had any vegetarians in the group so I didn’t add anything to the second frittata. However, the prosciutto one went a whole heck of a lot faster than the plain one.
When I make this again I’m definitely going to cook some bacon in the pan first, then caramelize the onions in the bacon fat. Pardon me while I wipe the drool off my keyboard.
This is definitely potato heavy so if you’re not a huge fan of potatoes I’d cut the potatoes back by at least half. But if you ARE a fan of potatoes, make this…it’s like a potato pie with some talk of eggs. The eggs work their way down through the cracks of the potatoes making it easy move the slices out of the cast iron pan. I really think the prosciutto/bacon addition adds a nice depth of flavor so I’d recommend just adding it in.
So for your next lazy Sunday or brunch, make this, your taste buds will thank you.
makes one 10-inch cast iron skillet of breakfast
5 Tablespoons canola oil, divided
1 small yellow onion, sliced
4 large russet potatoes, peeled and cut into 1/8-inch thick slices
3 Tablespoons unsalted butter
Freshly ground pepper
7 large eggs
2 Tablespoons minced dill
2 Tablespoons minced chives
2 Tablespoons heavy cream
4-6 slices of bacon (optional)
Preheat the oven to 400 degrees.
Heat a cast iron pan (you bake the final product in the pan) with two tablespoons of oil. You could also just cook the bacon in the pan then drain off the oil and put back two tablespoons. Cook the onions, over medium heat, until caramelized about 8-10 minutes. Pour 1/4 cup of water into the pan to deglaze it, scraping any brown yumminess from the bottom of the pan. Cook until the water evaporates, about 5 minutes.
Pour the onions over the raw potato slices on a baking sheet. Add one table spoon of butter and the remaining 3 tablespoons of oil. Toss with your hands, wear gloves if you’re neurotic like me. Season generously with salt and pepper. Cover the pan with foil and bake for 25 to 30 minutes or until the potatoes are tender.
Set the potatoes aside to cool for 15 minutes. Reduce the oven heat to 350 degrees F.
While the potatoes are cooling, whisk the eggs, herbs and cream together. Season with salt and pepper.
Heat a 10-inch (I used a 12 inch) cast-iron skillet over medium high heat. Melt the remaining 2 Tablespoons butter in the skillet, making sure that melted butter greases the side of the cast iron as well. Or add in two tablespoons of bacon fat to the pan and make sure it greases the sides too. Add the cooked potatoes to the pan. Top with the egg mixture. Cover the skillet with foil and bake for 30 minutes. Remove the foil and bake for 10 minutes more.
Slice and serve directly from the skillet, warm or at room temperature.