Frittatas are cooked all over Italy in a wide variety of ways. Where an omelette generally cooks an egg mixture and then folds it around the desired filling, a frittata mixes the vegetables and other fillings right into the egg mixture and then cooks the entire thing all together. I am presenting the frittata as an antipasto, but it could also be used for a lunch or a light dinner. There are also endless options for what you include in your frittata. I used leeks, potatoes. onion and green beans based on a recipe I found from Lombardia, but you can use anything you would like. Adding bacon or pancetta would add a great salty component and a great textural contrast as well.
Potato and Leek Frittata
Adapted from Rustico Cooking
extra virgin olive oil
2 leeks, cut in half lengthwise, washed, and thinly sliced
1 medium yellow potato, quartered lengthwise and thinly sliced
1 yellow onion, thinly sliced
1/2 cup green beans, tipped and cut into 1/4 inch pieces
1/2 teaspoon salt
1/4 teaspoon pepper
6 large eggs
1/4 cup basil leaves, torn
1/4 pound Taleggio, or other melting cheese such as mozzarella, rind removed and cut into small cubes
- Heat 1 teaspoon of olive oil in a 12 inch skillet over medium heat. Add the leeks, potato, onion, and green beans. Add 1/4 teaspoon of salt and 1/8 teaspoon of pepper. Cover and cook for about 15 minutes, stirring often.
- Lower heat to medium-low and cook for an additional 10 minutes or until the potato is tender.
- Beat the eggs with the basil and remaining salt and pepper in a large bowl. Mix in the potato and leek mixture, beating constantly to avoid scrambling the egg.
- Heat 1 tablespoon of olive oil in the skillet that you have been using. Pour in the egg mixture and scatter the cheese cubes on top. Cook uncovered over a medium heat for 10 minutes. At this point the frittata should be set and golden on the bottom.
- Cover and cook another 5 minutes until the frittata is set on top.
The beauty about this meal is that you can eat it hot, at room temperature, or even cold. So it was something that I could eat for dinner when it was hot, and that Ryan could eat when he got home later at night. Several things didn't go perfectly right with my frittata. Personally, I think I would use a shredded cheese to put on top next time. The cubes did not make an even layer of cheese on top as I would have liked. Also, my frying pan is a joke. It has an uneven base (it goes up in the middle, so the frittata was thicker on the outside than in the middle) and has something burned onto the bottom that no amount of brillo pads and scrubbing will remove. So, things tend to burn in at least some places when I use that skillet. So for next time, I am determined to go get myself a quality set of pans. Other than that, it came out very well. I'm excited to try this again with some bacon and possibly some bell peppers. Mmmmm...
Ryan's rating of Potato and Leek Frittata - 4.75 for the evenly cooked parts, and 3 for the burnt parts. I'd say that's fair.
And we are still without a computer, so, sadly, Cucina DiBella is still without pictures.