I just learned to make this during Christmas, and it was perfect. Omelets have always been a challenge for me. They’re just too complicated. My mother had some funky omelet pan–which she never used, and I never could figure out on my own. It was a folding, two-piece gizmo that intimidated me. Anyway, a fritatta is easily as spectacular as an omelet is visually, but so much simpler to make. This is made in a quart size skillet and can serve 6-8 people.
- 4 medium yukon gold potatoes (they really stand up to the cooking w/out getting mushy) diced
- 1 large yellow onion, diced
- 6 eggs
- 1 cup greens (I like kale, but spinach is good)
- 2-3 tablespoons of olive oil
- 1) Place diced potatoes & onions in a skillet w/ heated oil, & cook over a moderate heat. They will cook for 15-20 minutes, until the potatoes are soft, easily pierced w/a fork. Turn on the broiler. If you use kale, put this in next & let it cook a bit. If using spinach, add when you put the eggs in.
- 2) Meanwhile mix the eggs w/ salt & pepper, maybe some dijon mustard, and pour the eggs over the potatoes. Let the eggs firm up a bit. You’ll see this along the side of the skillet, use a spatula to push the eggs toward the center & off the sides of the pan. Cook for about 10 minutes.
- 3) Place the eggs under the broiler to finish cooking. The fritatta will brown up beautifully, roughly 5 minutes, or when it’s golden brown on top.
I hope you like this. Let me know how it turns out.