A forgiving frittata

It’s hard to screw up a fritatta. I suppose you could overcook or under-season one, but they lovingly take on all sorts of vegetables and dairy products. This week I assembled a frittata of potatoes, spinach, cheddar cheese and buttermilk—we ran out of regular milk, but its sour cousin was a successful substitute. 

Don’t take my word for it, though. Crack open eggs, empty your fridge of veggies and cheese and prepare to enjoy. 

Potato and Spinach Fritatta with Cheddar
9 ounces fresh baby spinach, stems removed
1 tablespoons dry white wine or sherry
1 tablespoon olive oil
1 small onion, sliced
1 pound yukon gold potatoes, peeled and sliced into thin rounds 
1 tablespoon butter
8 large eggs
1/4 cup milk or buttermilk
1 1/2 teaspoons kosher salt
White pepper
2/3 cup shredded sharp cheddar cheese

Instructions
Preheat oven to a 500° broil.

Warm up an 8-inch non-stick frying pan, on medium high heat. Add spinach and wine, and cook until most of the liquid has evaporated. Remove spinach from pan, and continue to drain, if necessary.

Return the pan to the stove, and heat olive oil over medium high. Add onions, and sweat for 3 to 5 minutes. Add potatoes, and cook for 5 to 7 minutes, until they begin to soften.  

Meanwhile, beat eggs, milk, and 1 teaspoon kosher salt and white pepper. 

Add butter to the frying pan, and stir until melted. Stir in spinach and season the vegetables with 1/2 teaspoon (or more) kosher salt. Pour egg mixture into the pan, turn down heat to medium-low, and cook gently. As the eggs cook, lift a small side of the frittata with a rubber spatula and let uncooked egg run to the bottom of the pan—repeat 5 to 8 times. 

When the eggs are still runny on top but set on the bottom, top with cheese, and put the pan under the broiler for 5 minutes, until the frittata is completely set and puffy. 

Serves 4

Tagged as: eggs, frittata, onion, potato, spinach