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Rainbow Chard–Potato Frittata

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Serves 6

  • by from Fine Cooking
    Issue 131

Adding potatoes to a frittata makes it filling enough for dinner, especially if paired with a green salad. The frittata also makes a great appetizer and is tasty at room temperature.

  • 6 oz. rainbow chard
  • 2 Tbs. canola oil
  • 1/2 tsp. finely chopped fresh rosemary
  • 1 lb. Yukon Gold potatoes, peeled and grated (about 3 cups)
  • 1/2 medium sweet onion, finely chopped
  • Kosher salt and freshly ground black pepper
  • 1 medium clove garlic, finely chopped
  • 1/4 tsp. crushed red pepper flakes
  • 10 large eggs
  • 6 oz. grated aged Gouda (about 2 cups)

Position a rack in the center of the oven and heat the oven to 400°F. Separate the chard stems from the leaves and slice each 1/4 inch thick.

Heat the oil in a 12-inch oven-safe nonstick skillet over medium-high heat. Add the rosemary and cook, stirring, until aromatic, about 10 seconds. Add the chard stems, potatoes, onion, 3/4 tsp. salt, and 1/4 tsp. pepper and cook, stirring only occasionally, until browned in spots, about 7 minutes. Remove from the heat, stir in the garlic and red pepper flakes, and spread evenly in the skillet.

Lightly beat the eggs in a medium bowl. Mix in the chard leaves and cheese, and evenly pour over the potatoes. Transfer the skillet to the oven and bake until the frittata is set, 15 to 20 minutes. Let cool slightly before serving.

Variations

You can play with the basic recipe, substituting other ingredient combos for the chard, rosemary, and cheese. Try one of these or create your own:

  • Spinach, chorizo, and goat cheese.
  • Green beans, basil (add it with the eggs), and mozzarella.
  • Artichoke hearts, thyme, and pecorino.

nutrition information (per serving):
Calories (kcal): 330, Fat (kcal): 20, Fat Calories (g): 180, Saturated Fat (g): 8, Protein (g): 19, Monounsaturated Fat (g): 8, Carbohydrates (mg): 18, Polyunsaturated Fat (mg): 3, Sodium (g): 540, Cholesterol (g): 340, Fiber (g): 2,

Photo: Scott Phillips

Really good and leftovers the next day (after heating in oven) were even better.

We all like this frittata, even the meat eater in the family. Cooking for three, I halved the recipe and made it in a 10-inch pan. When cooking the potatoes in the skillet and stirring them with a silicone spatula, they were sticking to the bottom of the pan. I switched to a wooden spatula to keep that fond scraped up lest it burn. (Maybe I should have let it form a crust?)

This is one of the best frittata recipes I have ever had. It is definitely going into rotation. Great proportions of egg, cheese and greens – which I find other frittata recipes lack. The only thing is I wish I had drained and wringed dry the shredded potatoes more. The recipe was not specific as to whether the potatoes should have been soft or crispy. I was expecting and hoping for crispy like a rösti crust. It was soft so I will make it more crispy next time. Otherwise, excellent and very adaptable with cheeses, greens and spices / herbs.

I made a couple changes, swapping out gouda for a mix of jack and romano and leaving out the chard stems. The result was very nice and I would make it again. The leftovers lost their charm because of the texture of reheated potatoes, so I would try to make it when it will be eaten up.

This may be the best frittata I've made yet, and I make them almost weekly to use up leftover veggies from the week. The bottom layer is creamy potatoes and onions, and above sits the eggs and greens - unique to my frittata experience. Having it set completely in the oven - instead of partially on the stovetop - ensures that is cooks evenly and does't burn under the broiler. Pass the hot sauce and wine.

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