Potato Frittata

There are times when I get bummed out. Like seriously just bummed. Whether it be with careers, relationships, friendships, etc., we all make plans for those things, and when those said plans don’t work out, disappointment can surely set in. So the other day when I was bumming around and loathing in my own bummed-outness, I decided to take a cue from Erin over at Reading My Tea Leaves. Each week she posts a few pictures of simple, little objects that made her week. Sometimes when bigger stuff is out of your control, you have to look to the little stuff that makes you happy.

So here are a list of a few things that made my week:

1. A vintage post card that hangs on my fridge. It’s from my uncle that was accompanied with an old Marcela Hazan cookbook.

2. Even though it’s Spring in LA, the chilly nights still make me grab for this cashmere scarf. And plus, it was a gift from my brother (probably picked out by my mom).

3. These daffodils because they’re $1.79 at Trader Joe’s, and that means I can buy a bunch and spread them around my apartment. They’re sunny.

And lastly, this freakin’ frittata. It was super easy,  super amazing and tasted like Spring. And also, it has potatoes in it! And the carmelized onions are amazing..and this is coming from someone that quivers at the thought of eating a cooked onion. Seriously. You must try this. If you do, I guarantee that it’ll be one of those little things that make your week.

{Frittatas are like garbage disposals. Wait, that sounds gross. I take that back. But you can really add whatever cool leftover stuff you have going on in your fridge. I had an awkward amount of goat cheese and a few strips of bacon laying around, so I decided they’d be a good addition.}

Potato Frittata

Recipe from The Big Sur Bakery Cookbook

Print this recipe!

5 tablespoons canola oil

1 small yellow onion, sliced

5 russet potatoes, peeled and cut into 1/8-inch-thick slices

3 tablespoons unsalted butter

Kosher salt

Freshly ground pepper

7 eggs

1 tablespoon minced flat-leaf parsley

1 tablespoon minced chives

2 whole scallions, trimmed and thinly sliced

4 strips of bacon, fried and chopped

1.5 oz. of goat cheese

Adjust the oven rack to the middle position and preheat the oven to 400˚F.

Heat a medium sauté pan over medium-high heat and drizzle 2 tablespoons of the oil into it. Add the onions and cook until they’re carmelized, 8 to 10 minutes. Deglaze the pan with 1/4 cup water, scraping any brown bits from the bottom with a wooden spoon. Cook until the water evaporates and the onions take on a uniform brown color, about 5 minutes. Transfer the onions to a roasting pan and toss the with the potatoes. Add 1 tablespoon of the butter and the remaining 3 tablespoons oil to the potatoes. Season them generously with salt and pepper. Cover the pan with aluminum foil and bake for 25 to 30 minutes, until the potatoes are tender. Set them aside to cool for 15 minutes. Reduce the oven temperature to 350˚F.

Meanwhile, whisk the eggs, herbs, and scallions together and season them with salt and pepper.

Add the potatoes and onions to the egg mixture. Heat a 9-inch cast-iron skillet over medium-high heat. Melt the remaining 2 tablespoons butter in the skillet, and add the egg and potato mixture. Sprinkle the bacon and goat cheese on top and slightly mix with a fork. Cover the skillet with aluminium foil, transfer it to the oven, and bake for 30 minutes. Remove the foil and bake for 10 more minutes.

Slice and serve directly from the skillet, warm or at room temperature.