This recipe appears in:This Week in Recipes
Since I had some corn and potatoes on hand that I wanted to use up, I did a quick search on Epicurious for an appropriate recipe, resulting in this one for corn, scallion, and potato frittata. I'm not sure why making a frittata sounded like a good idea—I don't make frittatas that often (or at all), and wasn't sure what I was getting myself into. Frittatas can often feel heavy and greasy, or brittle and dry, neither of which is fun. But I loved this frittata—it was wonderful hot, and even better cold. The fresh corn—a seemingly strange addition—added sweetness to this very filling dish. And since it made enough for four people, the wife and I had enough leftovers to munch on for an extra day or two.
You will need an oven-proof skillet—an iron skillet is perfect—so put away those non-stick pans or ones with plastic handles. That said, the hardest part is keeping the frittata from sticking to the pan. The recipe said to shake the pan every so often, but after two minutes I knew that my frittata had stuck. To get it out of the pan I loosened the edges with a plastic spatula and scooped it from underneath to release anything that had stuck to the bottom. it wasn't that hard, and completely worth the trouble.
About the author: Nick Kindelsperger is a co-founder of The Paupered Chef, a blog dedicated to saving time and money while enjoying food in every way possible. He sells wine for a living and lives in Columbus, Ohio.
- 1 large russet potato (or other baking potato), peeled and diced into 1/4 inch pieces
- 4 eggs
- 2 cups corn kernels (about 2 cobs worth of corn)
- 1 bunch scallions, separate white and green part and chop both
- 2 cloves garlic, minced
- 3 tablespoons olive oil
- 4 ounces mozzarella, chopped
In an iron skillet or oven safe skillet, pour in 2 tablespoons of the olive oil and turn the heat to medium. Add the chopped white parts of the scallions and the garlic. Saute for 2 minutes until softened.
Add the diced potato, turn the heat to medium-low and cook until soft, about 10 to 15 minutes. Add the corn kernels, season with salt and pepper, and cook for 1 minute if corn is frozen and 3 minutes if fresh.
Preheat the broiler.
In a large bowl, whisk together the eggs, green parts of the scallion and mozzarella. Pour in the potato mixture, and stir until well combined. Wipe out the skillet.
Pour the last tablespoon of the oil into the now clean skillet. Turn the heat to medium-high. Dump in the egg mixture and cook for 6 minutes, shaking the pan every 1 minute or so to keep it from sticking.
Then place the skillet underneath the broiler and cook for 2 to 3 minutes, or until the top is golden brown. Remove from the broiler, and slide onto a plate. Season with salt and pepper, carve like a pie, and eat.