Three days ago, I made my first frittata. Three days ago I ate my first frittata. Three days ago, I burned the heck out of my hand on the handle of my super-heated sauté pan making a frittata…but never mind that. I ate my frittata that evening, alongside my favorite dinner-mate and a mixed greens salad with roasted shallot vinaigrette. I noshed on frittata for breakfast, with my favorite canine companion at full attention. Then, I chowed on frittata for lunch, standing at the kitchen counter thinking about dinner. Dinner, breakfast, lunch. I had an epiphany. Frittatas just might be one of the most versatile dishes known to humankind.
If you are like me, you may be wondering, what is a frittata? It sounds fancy. And Italian. Luxurious, and laborious. Well, imagine with me if you will, a crustless quiche. A canvas of whipped eggs filled with whatever vegetables, cheese, or meat suit your fancy at the moment. This particular frittata starts with eggs whipped with half-and-half, marjoram, salt, and pepper; little cubes of cooked potato, browned chorizo, golden sautéed onions. Then, it’s topped with salty feta, which melts and leaves the top speckled golden.
Eat it warm, or at room temperature, and accessorize to fit the occasion. Pair with fresh fruit and an English muffin for breakfast. Lunch or dinner? Serve with a light salad or some grilled vegetables. Shameless snacking? Eat it by itself, cold and straight from the refrigerator while no one’s watching. It will still be good. I’m having a hard time thinking of any other dish I could take to anybody’s house at any time of day. This can be your go-to breakfast-lunch-dinner-side dish-fancy-casual-easy-impressive contribution to any meal at any time. Eat it in a box, with a fox. In a house, with a mouse. Eat frittata here and there, eat frittata anywhere.
- 2 medium Russet potatoes, peeled and cut into ½-inch cubes
- 3 tablespoons olive oil
- 1 medium onion, halved, peeled, and thinly sliced
- ⅓ pound ground chorizo or soyrizo
- 8 eggs
- 6 tablespoons half-and-half or non-dairy plain unsweetened milk
- 1 teaspoon salt, plus additional for
- 1 tablespoon chopped fresh marjoram, plus additional for garnish
- 4 ounces feta cheese, crumbled (omit for dairy-free)
- Preheat oven to 350˚F.
- Place the potatoes in a medium saucepan, and fill with water to cover the potatoes by one inch. Bring to a boil over medium-high heat. Add a couple pinches of salt, and boil the potatoes for 5 minutes, or until cooked through but still firm. Drain and set aside.
- Heat one tablespoon oil in a 10-inch ovenproof frying pan or skillet over medium heat. Add the onion, and cook, stirring occasionally until it is softened and beginning to turn golden, about 8-10 minutes. Remove the onion from the pan and set aside. Return the frying pan to the stove over medium heat.
- Add the chorizo to the frying pan. Cook for 2-4 minutes, breaking the chorizo into small pieces with a spatula, until it is slightly browned, but not completely cooked through.
- Whisk the eggs, half-and-half or non-dairy milk, salt, and marjoram in a medium bowl. Stir in the chorizo, cooked onion, and potatoes.
- Heat 2 tablespoons olive oil in the frying pan until hot. Swirl the oil in the pan to coat the bottom and sides. Pour in the egg mixture and stir to distribute the ingredients evenly. Top with the crumbled feta.
- Bake in the preheated oven for 30-40 minutes, or until set in the center. Set the oven to broil, and cook for 1-2 additional minutes, or until the top of the frittata is spotted and golden. Allow to cool slightly before serving (and make sure not to grab the hot pan handle with your bare hand like I did!).