I love the holidays for many reasons, but mostly because, for me, this season means lots and lots of visitors. This past weekend, my friend and editor of The Nosher, Shannon, came to visit. When she asked me what we could do that was fun and food-related, I suggested that there were few things more fun and food-related to me than cooking with friends! So, we made a date for brunch, and planned what we’d cook together.
I knew the main event would be our cooking adventures, but we would need some nourishment to get our creative juices flowing. Not wanting to stress too much about what to make, I decided to peruse my fridge for inspiration. Cue the frittata.
Frittatas are a fantastic breakfast/brunch food, because they take very little effort, can help you use up some of your leftovers, and easily impress. While many frittatas call for diced potatoes, I decided to use up some of my leftover potato latkes as my main filling. Leftover baked potatoes work great in here, too. After rummaging through my vegetable crisper that seemed filled to the brim with different types of lettuce, I found the crowning jewel of this dish in some cherry tomatoes. I was looking for an ingredient that offered both visual stimulation, as well as a taste boost, and loved the way that the cherry tomatoes contrasted with the yellow of the egg. Of course, no frittata is complete without fresh herbs, so I chopped up a bit of Italian Parsley, and called it a day.
Served alongside fresh fruit and some authentic Cuban-style cafe con leche, this was the perfect start to the “fun and food-related” day ahead.
- 1 Tbs. butter
- 2 Tbs. olive oil
- 1 onion, diced
- 1 cooked russet potato, diced (can be a baked potato, but I used leftover latkes)
- 10 large eggs
- ¼ cup half and half
- ¼ grated parmesan cheese
- 10 cherry tomatoes, halved and seeded
- 1 Tbs. chopped Italian Parsley
- salt and pepper to taste
- Preheat oven to 375.
- In a large oven-safe skillet, add butter and olive oil, and warm over medium heat.
- Add the onions, and saute until light brown (about 5-7 minutes). Add the potatoes, and stir gently to fully incorporate. Cook for 3-5 minutes.
- In a separate bowl, whisk together eggs and half and half until well-combined. Season generously with salt and pepper. Stir in parmesan cheese, and pour over onion and potato mixture in skillet.
- Cook for 3-5 minutes, until edges set.
- Add tomatoes, cut-side down, and bake frittata in oven until it sets completely (about 10 minutes).
- Remove from oven, and let rest for 2 minutes before unmolding from skillet and slicing.
- Can be served hot or at room temperature.