A frittata is an unfolded, open-faced omelet with other ingredients, such as cheese or vegetables, mixed into the eggs rather than used as a filling. It is believed to predate the traditional omelet in origin. Some bake the frittata in the oven. I like to cook it on top of the range in a frying pan with a tight fitting lid.
This is a wonderfully solid and tasty frittata recipe. I had planned to make it for our friends, Chris and Gaye, who stayed with us over the weekend. As it turned out, we all ended up having a wonderful breakfast with seven other close friends at the Ojai Café Emporium. That breakfast was amazingly good. If they had offered this frittata, however, the breakfast would have been outstanding. It’s that good. Give it a try and let me know what you think.
2 medium-large potatoes (scrubbed and cut into ¾-inch dice)
2 tablespoons olive oil
Salt and pepper to taste
1 medium onion (diced)
1 small jalapeno pepper (seeded and diced fine)
1½ cups shredded cheddar cheese
¼ cup fresh chives (finely chopped)
½ cup sour cream
Additional chives for garnish
Preheat oven to 400 degrees.
Combine potatoes in a medium bowl with 1 tablespoon of the oil and the salt and pepper. Transfer to a baking sheet and bake until tender – about 30 minutes. Set aside to cool. The potatoes may be made up to a day ahead of time and stored, covered, in the refrigerator to save prep time.
In a large bowl, whisk in eggs and salt to taste. Add onion, jalapeno, chives, and 1 cup of the cheese. Set aside.
Heat 1 tablespoon of the olive oil in a large pan over medium heat. Add potatoes to pan and pour in egg mixture. Reduce heat to medium-low. Cover and cook for 5 minutes. Then, uncover pan and lift edges to allow uncooked eggs to flow underneath. Cover and cook on low until eggs are set – about 10 minutes.
Uncover frittata and sprinkle with balance of cheese. Cover and allow to cook for another 3 -5 minutes on low. To serve, cut into wedges and garnish each wedge with sour cream and chives.