I’ve been home sick for most of the week, so my time has been spent (mostly) napping, drinking chamomile tea with lots of Manuka honey, and having meals made for me by my wonderful (and wonderfully patient) husband. I’ve also been catching up on my shows (OMG Scandal, who else is watching?) and reading, reading, reading.
I started to feel better yesterday, and wanted to cook something nice for lunch (and to be perfectly honest for the blog, because I miss you guys!) but there was hardly anything in the fridge because I’d barely left the house all week. But you know, there’s always something in there, and so I set out to make what is generally known in our home as ‘Fridge Frittata’. It’s part clean-out-the-fridge tactic, and part oh-my-goodness-I’m-so-hungry-and-I-haven’t-cooked-in-sooooo-long-that-I’m-now-going-to-make-EVERYTHING-in-this-fridge madness.
But you know what? It’s also a pretty amazing breakfast/brunch/lunch dish. Next time I have people over for brunch I’m just going to make a couple of these and serve them with a nice green salad and some good, crusty bread. It’s super-simple to make, and I’m willing to bet you’ve already got all of the ingredients. And to be honest, this frittata could really be a handful of different frittatas: a potato and rosemary frittata, a tomato and feta frittata, a potato and feta frittata, a potato and tomato frittata, a tomato and onion frittata—you get the idea. I just put everything in there because well, see above on cleaning tactic/madness (also, I think I was a bit feverish). But all jokes aside, this is pretty darn good and you should make it for breakfast this coming weekend—or to take to work as lunch, it’s super-portable and travels really well.
Potato, Tomato, and Feta Frittata
I love this as an easy brunch or picnic dish. It holds well and travels well, and you can do all of the prep ahead of time. I used a gas oven, so cooking times may vary slightly. When your frittata is ready, it will look fluffy but won’t jiggle in the middle when you move the pan around.
Serves 4 as a side, or 2 as a main
- 250 g cherry tomatoes (approximately 15)
- 6 tbsp. olive oil
- 1 large brown onion, finely sliced
- 2 cloves garlic, peeled
- 500 g new potatoes (approximately 6), peeled and finely sliced into rounds
- 1 sprig fresh rosemary, leaves picked and finely chopped
- 1 sprig fresh thyme, leaves picked and finely chopped
- 75 g feta cheese
- 6 large eggs
- salt and pepper to taste
Place the cherry tomatoes in a baking dish with half of the oil and season with salt and pepper. Place in a 200°C oven for about 30 minutes, or until the skins break and begin to wrinkle. Once cooked, remove from the oven, but leave the oven on.
While the tomatoes are roasting, place the remaining olive oil, onion, and garlic, a in a heavy-bottomed skillet on medium heat. Fry until the onions begin to soften.
Add the potatoes, rosemary, thyme, salt and pepper to taste, and cook until the potatoes begin to soften (you should be able to break one apart easily with a spoon). The edges should be golden-brown by now, and the onions should be rich caramel color. Transfer the potatoes to an oiled 20-cm skillet (I used a non-stick frying pan) and allow to cool.
In a bowl, whisk the eggs with a pinch of salt and pepper until the yolks break up, but are not completely mixed in with the whites (I like to use a fork for this). Set aside.
Crumble the feta cheese over the potatoes, then pour the eggs on top. Dot the roasted tomatoes evenly around the pan.
Place the frittata mixture in the oven for 30 minutes, or until fluffy and firm on top.
Remove from the oven, flip onto a plate, and enjoy!