Potato, Parmesan and Salami Frittata
SERVES 4
- 2 tablespoons cooking oil
- 1 ½ pounds baking potatoes, peeled and cut into small cubes
- ¼ teaspoon salt
- 8 large eggs
- ¼ cup grated Parmesan
- 1/8 teaspoon freshly ground black pepper
- 3 ounces sliced hard salami, halved then cut crosswise into thin strips
- 1 tablespoon butter
- ¼ pound mild goat cheese, crumbled
- Heat 1 tablespoon of the oil in a 12-inch nonstick, ovenproof frying pan set over moderate heat. Add cubed potatoes to pan then sprinkle with salt. Sauté for about 5 minutes or until potatoes are just done and browned. Remove potatoes from pan, and set aside to cool.
- In a large bowl, whisk together the eggs, Parmesan and black pepper. Mix in the cooled potatoes and salami.
- Add the remaining 1 tablespoon of oil and butter to the frying pan; heat over moderate heat until butter melts.
- Pour frittata mixture into the pan then reduce heat to low. Sprinkle goat cheese atop frittata. Cook frittata for about 7 minutes or until the eggs are nearly set.
- Heat broiler. Set frittata 6-inches below heat source and broil for about 2 minutes, until eggs are set.
- Remove frittata from broiler then loosen with a spatula and slide onto a plate. Cut into wedges then serve.
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