The frittata is generally known as the cook’s ace in the hole. They can be made to feed a boatload of people, you can put almost anything in them, they take hardly any time and the leftovers are flawless.
Caught off-guard by a dozen unexpected brunch guests? Frittata for 12, coming right up.
Wondering how you’re going to turn some rogue vegetables, a block of cheese and a few potatoes into dinner? “I’ll take ‘frittata’ for $1,000, Alex.”
Multitaskers, rejoice! The frittata is the king of the “set it and forget it” meal. Once it’s in the oven, you’ve got 20 minutes to take care of business.
No time to make breakfast? Slap a leftover wedge of frittata between two pieces of whole-wheat toast and you’re out the door.
You get the point — be good to the frittata and it’ll be good to you.
Frittata with Potatoes, Chorizo + Goat Cheese
Total time: 35 min
Prep: 5 min
Cook: 30 min
Yield: 6 to 8 servings
9 large eggs
1 cup milk
Few dashes hot sauce
1/4 cup cilantro, chopped
Salt and ground black pepper
2 tablespoons unsalted butter
1 tablespoon olive oil
1/2 pound dry-cured chorizo links, casing removed, thinly sliced
2 shallots, thinly sliced
2 cloves garlic, finely chopped or grated
1 medium sweet potato, very thinly sliced
One 4-ounce log goat cheese, crumbled
Preheat oven to 350 degrees F.
Whisk together eggs, milk and hot sauce. Stir in cilantro. Season with salt and pepper. Reserve.
Place a large nonstick skillet over medium-high heat with butter and olive oil. Add chorizo and saute until browned, 3 to 4 minutes. Add shallots and garlic, and cook until aromatic, about 1 minute. Add sliced potato and toss to combine. Add egg mixture, stirring gently to incorporate throughout the potatoes and chorizo. Cook the eggs, stirring occasionally, just until the edges begin to set but the middle is still very runny, 4 to 5 minutes. Remove pan from heat and scatter goat cheese evenly over top.
Transfer pan to oven and bake until eggs are set and potatoes are tender, about 20 minutes. Let frittata cool for 5 minutes before serving.
NOTE: If you’ve got one handy, use a mandoline to slice the potatoes. They’ll be evenly thin with every swipe, which will ensure that they’re cooked through at the same time as the eggs.
Looking for a meatless meal? Leave out the chorizo and bulk up the frittata with some chopped chard or spinach.
Patrick W. Decker’s life revolves around food. Always has, probably always will. As a graduate of The Culinary Institute of America and past member of the culinary teams for Food Network stars Rachael Ray, Sandra Lee, Marc Forgione and Bobby Deen, he now works on digital production for FoodNetwork.com, CookingChannelTV.com and Food.com in NYC by day and develops recipes at his home in New York’s Hudson Valley by night. You can see what he’s up to by following him on Twitter & Instagram at @patrickwdecker or visiting his website at patrickwdecker.com.