Recipe : Baked or Panfried Potato, Rosemary, and Goat Cheese Frittate

7 Jan


P A N F R I E D   P O T A T O ,   G O A T   C H E E S E   &   R O S E M A R Y

F R I T T A T E

I set out making a frittate with panfried potato only, then saw that the rosemary in our pathetic little herb garden was showing signs of recovery, thought, rosemary would be great with the potatoes. Then discovered some goat cheese in the fridge and thought, what the heck, why not put some of that in too…

The goat cheese was a great idea, as it melts from the baking and due to the short baking time, will not become dry. The bits of goat cheese adds to the overall taste and texture and allows the top of the baked omelet to remain moist. The Rosemary works beautifully. Not only does it make the dish less ‘eggy’, it goes very well with both  the potato and goat cheese.

Ingredients :

For the Panfried Potatoes:

2 – 3 medium sized waxy boiling potatoes

Vegetable/soy oil

Salt

For the frittate:

The panfried potatoes above

1 cup onion, sliced fine

1 medium tomato, diced

5 eggs

Salt  / fresh ground pepper

2 tablespoons melted butter

another 2 tablespoons of melted butter for brushing the frittate once it comes out of the oven (optional)

1 tbsp  fresh finely chopped

or

flat teaspoon dried rosemary



M E T H O D :

Making Panfried Italian Potatoes

Peel and dice the potatoes into 1/2 inch cubes – wash them in 2 changes of cold water and pat them dry with kitchen paper.

Choose a pan that can accomodate the diced potatoes loosely, and add enough oil to cover the bottom of the pan in a 1/2 inch of oil. (roughly the same thickness of the diced potatoes)

Heat the oil to medium high

When the oil is hot enough to sizzle when a single diced potato sizzles when dropped into the pan, add the rest, turning down the heat to medium.

Cook untill the potatoes feel tender when prodded with a fork, but are still pale.

Take the pan off the heat, remove the potatoes from the pan using a slotted spoon/spatula, and allow to cool completely.

Then when you are ready to serve, heat the oil over very high heat. When the oil is very hot, drop in the potatoes and cook them untill they form a light brown crust on all sides. Remove with slotted spoon / spatula, transfer to kitchen paper, sprinkle with salt.

You can serve these potatoes on their own as an accompaniment to a main dish.

Making the Frittate:

Fry the onion using the same oil as before.  Turn the heat to low, and cover the pan. (Make sure that there is only a little oil in the pan, otherwise you may end up blowing up a corner of your kitchen.) The onion will wilt and become  glassy and transparent, and if you leave them in a bit longer they will become a richly coloured brown. When this happens, transfer them to a plate or bowl using a slotted spoon/spatula.

Drain the oil from the pan and wipe clean with kitchen paper.

PANFRY :

You can either make the frittate in a pan, as described in my previous post. Or you could bake it in the oven from start to finish. I opted for the latter method.

B A K E:

If you opt for baking the frittate, preheat  the oven to 350’F 0r 180’C

Butter a fireproof dish (e.g. Pyrex). Beat the eggs in a bowl until they are evenly blended. Add seasoning. Taste, adjust if necessary.  Add the mix to the buttered dish, then the rest of the ingredients, but not the goat cheese, or rosemary . Make sure all the ingredients are evenly distributed in the dish.

Finally slice off bits of the goats cheese using a kitchen knife, or if its home made and in one big lump, use two spoons – one for taking it out bits, the other to get it off the first spoon and drop it onto the mixture.  Drizzle bits of fresh rosemary.

Put in the oven for around 15 minutes or until the top is no longer runny.   (As soon as the top starts to change colour, thats usually the best time to take it out.) You can brush on the melted butter as soon as it comes out of the oven, though this is optional.

Serve Hot or warm or at room temperature. It is least tasty served cold.

One last note. You can use ricotta as an alternative to the goat cheese. No ricotta or goat cheese ? No problem : make some in no time. In a future post I will show you how to make your own ricotta / home made goat cheese, quickly and easily.

But, alas, I still have one more eggy post :  Kai Toon. This is the Thai version of a steamed egg, and though it sounds unappetizing, its not only an unusual way of making eggs, but also simple dish to make, and yet something out of the ordinary.

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3 Responses to “Recipe : Baked or Panfried Potato, Rosemary, and Goat Cheese Frittate”

  1. Nate @ House of Annie January 9, 2010 at 10:36 pm #

    Looks great. I love the strong flavors of goat cheese and rosemary.

    Since you’re using homegrown ingredients, would you enter this post in our Grow Your Own roundup this month? Full details here:

    http://chezannies.blogspot.com/2010/01/rambutans-plus-grow-your-own.html

  2. Buford January 3, 2014 at 4:50 am #

    Hello, I think your site could possibly be having browser compatibility
    issues. When I look at your website in Safari, it looks fine but when opening in IE, it’s got some
    overlapping issues. I simply wanted to give you a quick heads up!
    Apart from that, fantastic website!

Trackbacks/Pingbacks

  1. Grow Your Own roundup #38 | House of Annie - April 30, 2016

    […] on a whim and ended up starting a whole new life in the foodie Nirvana that is Thailand. He made a frittate, using scrounged up some goat cheese, and some rosemary snipped from his herb […]

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