Inasmuch as I would love to forget most of my kind of awful experience in Los Angeles, there are a few key moments that are embedded into my memory.
Joe Bastianich tasting, no......... DEVOURING my potato frittata is one of those memories that still gives me butterflies. His mother, Lidia Bastianich, if you didn't know, is my culinary idol. Like, I literally worship the stove she cooks on. For Joe to tell me that my frittata (like MY frittata guys..... the frittata I grew up eating and feed my son 3-4 times a week......SHRIEK) tastes like his mothers???? STOP IT. JUST STOP IT. I could have died right then and there. DIED. I'm still glowing from that.
Seriously though, one of the highlights of my life. And honestly? It's the simplest thing really. However, again, like most of my dishes, there's complexity in its simplicity. The levels of flavors really stand out individually and kind of make a breakfasty brunchy party in your mouth.
Many of you have asked and even begged for this recipe. So, here it is.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
4 TBSP extra virgin olive oil
1 large russet potato, cut into 1 inch cubes
1 small onion or shallot, minced
1 clove garlic minced
1/2 tsp red pepper flakes (optional)
1 tsp kosher salt
1/2 tsp black pepper
1/2 tsp ground cumin
1 TBSP butter
4 large eggs
1/4 cup of heavy cream
fresh basil, julienned (garnish)
freshly grated pecorino (garnish)
Scrub your potato and peel if desired. (I leave the skin on for a more rustic taste) Cube into 1 inch cubes. Try to keep the sized uniform for even cooking.
In a medium non-stick skillet, heat up the olive oil and drop in the potatoes. Cook for 1 to 2 minutes and then drop in the onion and garlic.
Add the salt, pepper(s) and ground cumin. Cook over medium heat until the potatoes just become fork tender.
While the potatoes are cooking.......... in a medium bowl whisk together the eggs and cream until nice and foamy.
When the potatoes just reach fork tender status, reduce the heat to low and throw in the butter. Mix the potatoes around to make sure that they all get coated evenly in the butter.
Slowly pour your egg mixture directly into the pan. Start to scramble the eggs and potatoes until they just start to get some body to the eggs, about a minute or so.
Pat the egg and potato mixture down so that it is all of even height. Pop a lid on your pan and cook until the sides and top have just become set. This will take about 5 or so minutes.
Now, here is the part that took me a while to perfect. ;-)
Get a plate. Place it over the pan. Flip the frittata onto the place and then slide it back into the pan so that the other side gets some good caramelization on it. Crank the heat up and cook on high for about 1 minute.
Slide the fritta onto a clean plate and top with fresh basil and pecorino.