Have I ever mentioned how much I love frittata? Oh, I have?? Well, it’s only because it’s so easy and versatile and delicious! You can take just about any ingredients from your refrigerator, leftovers especially, and throw it all together with some eggs and make it into a wonderful and filling pie.
Some say that a true frittata is made with a potato base. I believe that a frittata counts as long as it is baked within an egg custard (sans pie crust, of course, because then it’d be a quiche). Whatever you like in your frittata is good enough for me, but here’s a roasted potato recipe that even staunch frittata-lovers should approve of.
Roasted Potato Frittata
salt & pepper
2 cups seasoned potato wedges, roasted
1 cup sharp shredded cheese*
4 large eggs
1/2 cup sour cream
1 tsp thyme
1/2 cup grape tomatoes, halved
2 T parmesan
Preheat oven to 375*. If you don’t already have some leftover potatoes, simply peel and cube a few, toss with EVOO and salt & pepper, and roast until done.
Using a 8 or 9 inch pie plate, lightly grease and set aside.
In bowl, whisk together eggs and sour cream until smooth.
For the cheese: use any really sharp or flavorful cheese such as swiss, Jarlsberg, cheddar, asiago, blue, or limburger. *I love sharp cheddar so much that I always have it on hand, however for this I wanted to use up the plethora of babybell I had on hand. This is an extremely soft cheese, so I placed it in the freezer for about 30 minutes so it would grate easily in my food processor.
Arrange the roasted potatoes in the bottom of the pie plate and sprinkle the shredded cheese on top. Pour the egg mixture over the potatoes and wiggle the ingredients around a little with a spatula so the custard seeps in around the potato wedges.
Dot the surface with the tomatoes and sprinkle the thyme over it. Top with a sprinkling of the parmesan.
Bake for 35 minutes, until the frittata is set. Cool slightly before slicing and serving. Enjoy!