Dinner Tonight: Frittata with Potatoes, Bacon, and Mint
Ever since my last meeting with a frittata, I've been dreaming of the next. Though it can be a mighty filling dinner, I believe frittatas were meant to be brunch on a lazy Sunday. Since they taste great hot or at room temperature, you can eat a little bit here and there, return an hour later, then devour the whole thing quietly before you realize what happened. Well, that's how I like to get things done.
This frittata was created largely with whatever sat in my fridge. I had some bacon and loads of mint, and found this recipe on Epicurious. The deal was done. Only after closer scrutiny did I realize a significant problem: this recipe didn't use potatoes, only relying on a dozen eggs to provide the heft—which I didn't have.
So I just made the frittata like my previous attempt, then added the new ingredients. Not quite as sweet as the corn version, and a little fattier, but still tasty. It will still disappear. Just leave it on the kitchen table and wait.
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.
Frittata with Potatoes, Bacon and Mint
- serves 2 to 3 -
Adapted from Epicurious
Ingredients
1/4 pound bacon
4 eggs
1 large russet potato, skinned and diced to 1/4 inch squares
1 1/2 cups red onion
1/2 cup mint, chopped
Salt and pepper
Procedure
1. Preheat the broiler. Cut the bacon into 1/2 inch pieces. Saute them in a pan over medium heat until they are cripsy and have rendered their fat. Remove them from the pan and add the onion and the potatoes. Cook for 10 to 15 minutes, or until the potatoes are soft. Remove them from the pan. Wipe the pan clean.
2. Crack the eggs into a large bowl and whisk until combined. Add the potatoes, bacon, mint and onion. Stir until combined.
3. Pour the tablespoon of oil into the now clean pan. Turn the heat to medium high, then pour in the egg mixture. Cook for 6 minutes. Then place it underneath the broiler for 1 to 2 minutes, or until golden brown. Slide onto a plate. Season with salt and pepper, carve like a pie.
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8 Comments:
holy crap this looks good!!!!!!!!!!
suburbangourmet at 5:02PM on 09/17/08
What exactly does the mint add to it? Can't imagine that flavor combo- maybe rosemary?
DanielJ at 1:23AM on 09/18/08
"Pour the tablespoon of oil into the now clean pan. Turn the heat to medium high, then pour in the egg mixture"
No preheating the pan?
mikebmassey at 9:57AM on 09/18/08
I was wondering about the mint combo too, but I am totally willing to try it! My irish sensibilities hunger for any potato dishes-and this sounds delicious!
I also really love boxty...kind of like a huge potato pancake.
("Boxty in the griddle, boxty in the pan, if you can't make boxty, you'll never get your man")
gastronomeg at 1:09PM on 09/18/08
Not sure about the addition of mint...would have gone with basil or cilantro or parsley, but otherwise looks great!
orchidgirl at 1:32PM on 09/18/08
maybe just try it and see if you like it....d0y
suburbangourmet at 1:33PM on 09/18/08
in Argentina that is what we call a Tortilla. It's an easy hearty everyday meal. In Mexico a tortilla is totally different.
andacagar at 2:46PM on 09/18/08
Sounds good, I would like to try this with sage.
O_Leaozinho at 2:00PM on 09/19/08