I love eating, cooking and especially reading about all different types of food. Every month I'll try recipes from some of my favorite culinary magazines and cook books, review restaurants and even share some of my own creations. I'll post pictures and let you know what works, how they taste and tips to make them better. I'll also enlist some friends around the country to tell you about some great food finds where they live.


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Tuesday, February 9, 2010

Sunday Brunch in NY - Potato-Onion Frittata

This past weekend I went to New York to visit my folks for about 2 1/2 days.  On Sunday morning, I decided to make a quick and easy brunch dish before I had to head back to San Francisco at 3pm.

I didn't have much time so I wanted to make something that didn't require a trip to the supermarket for special ingredients.  I found the Potato-Onion Frittata recipe in the February 2010 issue of Martha Stewart Living.  I generally like to provide a link to my recipes, but for some reason, MSL has not uploaded any recipes from 2010 onto their website.  There are a ton of recipes on the site for various frittata dishes, so I'll list the ingredients and you can follow these instructions:

Serves 8 to 12
  • 1 pound small new potatoes
  • 3 tablespoons extra-virgin olive oil
  • 2 small onions (about 1 pound), thinly sliced
  • Coarse salt and freshly ground pepper
  • 1 ounce sharp white chedder, grated (1/2 cup)
  • 10 large eggs, whisked
  • 1/2 cup sour cream
Click INSTRUCTIONS for the basic step by step details on how to make the dish.

More or less it's the same process.  The only difference is at the end, you have to add the sour cream before you place in the oven  Just gently stir it in with the tip of a knife.

This is a really quick and easy recipe and actually very tasty.  I cut it in half because it was just three of us, but even then it was a lot!  I sprinkled a little Spanish paprika on the top before broiling because it ads a hint of flavor and color.  I personally do not like "brown", well done eggs, they just taste odd to me, too close to burnt.  I served it with some fresh fruit, but it would also be great with a little mesclun salad drizzled with extra virgin olive oil, a squeeze of lemon juice, salt and pepper.



There is so much room for embellishment here.  Adding fresh or even dried herbs would be great.  Fresh veggies like tomato, spinach, peppers and mushrooms.  Of course, various pork based items would be terrific as well (bacon, prosciutto, ham, sausage).  Hmmm, I may have to try some prosciutto next time.

My parents loved it and after some sad goodbyes, I was off to San Fran once again, leaving my hometown behind.  I'll have to make something a bit more elaborate when I come back to see them in March.

Apologies on the picture, didn't have my regular camera with me!

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