This recipe is from yesterday’s post. I got the idea for a potato basil frittata by looking up a brunch menu from Ina Garten, the Barefoot Contessa. I say my frittata is inspired by because, as usual, I got the basic idea and then I made the dish myself and added my own special touches. That’s actually how I use most recipes, except for anything that involves baking, because that’s got to be exact.
So for this frittata I started with a 400 degree oven and the following ingredients:
2-3 red potatoes
Monterrey Jack cheese, shredded
Salt & Pepper
Milk (I had soy in the house, but you can use any kind you like, or even a cream for a more decadent meal)
I chopped the potatoes into bite-size chunks and fried them like I would hasbrowns, in a skillet with a very shallow layer of canola oil, then I set them aside to cool. I diced the tomatoes to sprinkle on top just before putting the frittata in the oven, and set those aside too. Before I diced them, I used a spoon to clean out the tomato and take all the extra juices and seeds out.
In the bowl with the potatoes, I pour my eggs (amount depends on how many people you’re feeding; I used the equivalent of four eggs to make one frittata that fed three people and left plenty of leftovers). I add the cheese and a splash of milk and a few dashes of salt and pepper. Then I add the chopped basil and stir it all together.
Pour the mixture into a nonstick skillet (or one that’s been greased) and sprinkle the tomatoes all over the top. Then I pop it in the oven just until the frittata is firm all the way through and the sides are just starting to brown up a little. If you want to test it, you can stick a toothpick or a knife in the middle like you would a cake.
For serving, I carefully slide it out onto a nice big plate with a couple of spatulas and then sprinkle a little extra basil or parsley on top to make it extra pretty.