Oh look! ANOTHER POST! It’s a new year miracle.
Dashiell’s school has a community cafe on Friday mornings, and our class was charged with food preparation this week. Naturally I felt the need to over achieve just a teeny bit so I volunteered to make this and my current breakfast obsession, baked oatmeal. Which meant I was up before the sun and was a mere 30 minutes late to the sale. Time and I are not always aligned. Also note that this takes longer than you might think so plan ahead.
My friend Jason taught me how to make this frittata/tortilla recipe while we were in Kauai last year and while I’m not sure I’ve mastered it yet, I think the main pieces are in place. As with any verbal recipe, there’s a bit of trial and error when you get going. Here’s where I’ve landed after a few tries on my own.
6 smallish yukon gold (or similar) potatoes, thinly sliced
1-2 bunches of kale or other cookin’ greens
1 small onion
2-3 cloves garlic
salt, pepper, butter
1 cup sour cream or greek yogurt or creme fraiche
1-2 cups cheese (I used fontina this morning, but gruyere would be yummy too)
Heat oven to 350º.
Start by sautéing onion and garlic in lots of glorious butter, with a bit of salt and pepper. I use a really heavy, large cast iron skillet for this recipe, but you could use anything for the beginning steps as this pan won’t go in the oven. When the onions have softened, add the potatoes and thyme leaves (if you have them), then cook until mostly done and a little golden. Try not to break up the slices or let them get mushy. Remove these from the pan and let them rest in a bowl. Wipe out the pan, add more butter or olive oil, and saute the greens until just cooked, adding a bit of salt and pepper here as well. The key being that each part of the recipe should taste good on it’s own before you assemble it all together. Dump the kale into a second resting bowl.
Crack and whisk all eggs together in a large bowl. (I like to add a bit of salt and pep here too). Add sour cream and whisk until well combined. Add cheese and chives and mix. Now mix in the cooked greens. Then the potatoes, taking care not to break them up. Now let this whole mixture just chill for a bit so the flavors have time to get cozy with each other.
Meanwhile, I like to clean out my skillet and clean up the mess I’ve already managed to make. When you’ve given the mixture 5-10-15 minutes to rest, it’s time to start cooking in earnest. I’m sure you could wait longer, and more importantly, I’ve always wondered if I could do this part at night so it would be ready in the morning? I worry it would get soggy but maybe I will try it next time I make this.
In your clean skillet (washed or wiped clean, as long as there are no burned bits stuck to the bottom), heat over medium flame. Add lots of glorious butter again and be sure to coat all sides of the pan. When it’s perfectly bubbling, dump in the egg mixture and pat it down with the back of a wooden spoon. The goal being that the entire thing is nice and even in the pan. And now you wait. You’ll see the sides start to bubble a bit and the egg start to look cooked there first. Just be sure that the heat is low enough that the bottom doesn’t get hopelessly burned before the rest has cooked. You will likely need to turn it down to low during the process. The bottom will be brown for sure, but not burned. This takes, I don’t know, a while. Maybe 1/2 hour? I keep the lid on so the heat stays in the pan. I think this helps the top cook a bit faster, personally, but I’m not sure what the proper method for frittata cooking is. When it’s nearly cooked, the center will still be a little gooey. At this point I pop it into the oven without the lid for another 15-20 minutes, watching carefully and checking regularly so that it doesn’t burn.
When it’s cooked through and the top is firm, it’s done. You can take it out of the oven and let it rest for 20 minutes of so, if you’d like to flip it out and serve it on a board. Or you can cut wedges right in the skillet and serve it immediately.
I have a stuffy nose this morning and couldn’t taste a thing so I can’t say for sure that it was good. But it has been in the past so I’m hopeful. It certainly *looked* good, which is something. And I think the key for this recipe is getting the egg to dairy ratio in a good place. I’ve found that 12 eggs and 1 cup of cream works well. I think the cheese is flexible, as are other ingredients. I would skimp on potatoes if anything to make room for more delicious kale. And I bet some mushrooms would be really yummy too.