Potato and Herb Frittata (SRC) (GF option)

Don’t worry, I didn’t forget Chocolate Monday. I had two posts today. That’s right, two recipes again today, the second week in a row. Today I am stepping in for a member of the Secret Recipe Club who broke her ankle and has to have surgery to repair it today. So I headed to my newly assigned blog, Adventures In All Things Food, written by one of my favorite bloggers, Andrea Krause. Andrea lives in central Oregon and is a stay-at-home-mom to two of the cutest kids you’ve ever seen!

The hardest thing about getting this assignment was figuring out what to make. There are literally a dozen recipes from Andrea’s blog that I now have bookmarked to make later, but it came down to what ingredients I had on hand and could whip up relatively quickly. That’s how I decided to make this incredible frittata. We already love frittatas but I have never made one with potatoes, which is amazing considering I am Irish, LOL.

It also has a thicker base with ricotta cheese whisked into the eggs giving it a richness that is worthy of any special occasion. I would absolutely serve this a baby or bridal showers, birthday brunches, during the holiday when family and friends are visiting, or just when I want to treat myself and The Artist!

As a matter of fact, we have a friend coming over for dinner tomorrow and I am going to be serving this frittata to her. She is gluten-intolerant and has been craving desserts she can eat, so after we nosh on this delicious frittata, we will dive into the Boston cream pie that I made earlier! With our dinner already made, I can kick back and relax knowing that I can pull it together in a matter of minutes. That makes entertaining so much more fun!

If you’ve never made a frittata, the hardest thing about it is remembering how to spell the word. Basically you lightly sauté whatever vegetables and aromatics you like, beat up some eggs, pour them over the sauteed vegetables and pop the whole thing in the oven. Voila! You can have dinner on the table in under an hour with very little work or hassle, just perfect for hectic weeknight meals.

If you have other vegetables in your refrigerator that need to be used, go ahead and sauté them before you add the potatoes to the skillet. Bell peppers, cauliflower, poblano or Anheim chiles would all be delicious in this frittata. If you are adding a lot off extras, reduce the number of potatoes or increase the number of eggs so you have enough of the egg mixture to cover everything.

Fresh herbs are best in this recipe, but I didn’t have any on hand so went with my organic dried ones from Mountain Rose Herbs. I love how fragrant they are and freshly dried. They don’t sit around long on the shelves, gathering dust the way so many other companies’ products do.

The next time you have company coming to visit or a girl’s night in, serve this frittata and be prepared for everyone to request copies of the recipe. Full of cheesy goodness, it will be on the top of your most requested list in no time. And for more mouthwatering recipes, and other interesting tidbits of information, make sure you click over to Andrea’s blog. I know you will spend many happy hours perusing her offerings.

Enjoy!

Potato and Herb Frittata – SRC (GF option)

Adapted from Adventures in All Things Food

Yield: 6 to 8 servings

INGREDIENTS

2 large Russet potatoes or 4 Yukon Gold or Red Bliss potatoes

2 tbsp organic olive oil

8 large eggs

15 oz ricotta cheese (either regular or low fat are fine)

1 cup grated cheddar cheese

3 green onions, tops trimmed, thinly sliced, plus more for garnishing

1 tsp dried oregano, thyme, or marjoram, or 1/2 cup fresh basil leaves, thinly sliced

1/2 tsp salt

Freshly ground black or white pepper to taste

1/3 cup flour (I used GF blend)

3/4 tsp baking powder

METHOD

Preheat the oven to 350°F.

Scrub potatoes under running water and prick them all over with a fork. Place in the microwave and cook for about 3 minutes each for large potatoes, 1-1/2 minutes for medium potatoes. They do not have to be cooked all the way through. They can be cooked the night before and held in the refrigerator until you are ready to make the frittata.

If you are using Russet potatoes, peel them. If you are using Yukon Golds or Red Bliss, there is no need to peel them. Chop potatoes into small bite-sized cubes.

In an oven-proof skillet, heat olive oil over medium-high heat. Add the potatoes and cook until fork tender and starting to brown slightly, about 10 minutes. Do no overcook them. Season to taste with salt and pepper.

In a bowl combine the four, salt and baking powder; set aside.

In another bowl, whisk the eggs until thoroughly blended, about 1 to 2 minutes. Add the ricotta, most of the cheese, the green onions and herbs. Whisk until smooth. Gently whisk in the flour, salt and baking powder.

Pour this egg mixture over the potatoes in the skillet. Sprinkle top with remaining cheese. Bake in preheated oven for about 45 minutes or until a knife inserted in the center comes out clean. The frittata will puff up and get golden brown on top and pull away from the sides of the skillet when done. Remove from the oven and sprinkle the top with extra chopped green onion if desired.

Serve wedges immediately with a tossed green salad or you can make the frittata ahead, wrap tightly in plastic and refrigerate overnight. Let sit at room temperature at least 30 minutes before serving, or gently reheat in a low oven.

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