Serious Eats: Recipes
Dinner Tonight: Frittata with Corn, Scallion, and Potato
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.