fluffy frittata with potatoes and paprika

A recipe for a spanish paprika oven omelet arrived in my inbox from The Splendid Table at just the right moment. It was nearing the end of the workday and my thoughts were turning to that most tasty of daily questions: what should we have for dinner tonight?

(Sign up for the Splendid Table newsletter, by the way, and you won't be sorry. Lynn delivers a tempting recipe to your inbox on a weekly basis and it turns at least one dinner decision per-week into a no-brainer).

 

Remember when I said it was cold here? Well. It's still cold. Last night, my car wouldn't start and I had to bum a ride home from a fellow vanpool commuter -- thank goodness for good-deed-do-ers. This morning, the husband and his friend are off tackling the manly-task of thawing out the car using a blowtorch and a stovepipe. One might think such a task would be a drag in below zero weather but they relish such endeavors. It's better than Christmas morning for them.

This frittata is just the thing to lure you in from the cold. Luckily, I had all the ingredients at home -- I doubt if my good-deed-driver would have wanted to stop at the store on the way to schlepping me to my house. I even had already-baked potatoes in the fridge, leftover from dinner a couple of nights ago. I love it when things from dinners-past are willing to help out with dinners-present. When the husband said they looked familiar, I told him: "Waste not, want not," and he nodded approvingly.

I added a little bit of peppered bacon to mine, cut down on the pepper and salt in the ingredients list, and varied the cooktime on the stovetop versus the oven. I loved the way it fluffed and puffed in the oven. It was a beautiful sight. I ate a quarter skillet's worth and the husband polished off the rest. Whenever a recipe says it serves four, I always figure I'm the one and he's the three in that equation.

Here's my version of this most versatile of dishes:

Fluffy Frittata with Potatoes and Paprika

Serves 3 to 4

3 - 4 slices of pepper bacon, chopped

1 medium to large red-skin potato, sliced as thin as potato chips

Extra-virgin olive oil

1 medium onion, sliced into thin rings - I used a red onion

Salt and fresh-ground black pepper

1 large garlic clove, minced

1 T paprika, any kind

6 eggs

3/4 cup milk

1 cup fresh-grated Parmigiano-Reggiano, Asiago, or Fontinella cheese

1 cup shredded Muenster or Monterey Jack cheese

1. Heat olive oil in a 10-inch skillet with an oven-proof handle over medium-high heat. Add the potatoes (if you're using leftover potatoes like I did, wait and add them a little later), onions, garlic, and a little salt and pepper. Sauté until the potatoes are tender. Remove skillet from the heat and sprinkle the potatoes with the paprika.

2. In a bowl, beat together the eggs, milk, and 2/3 cup of each of the cheeses. Pour the mixture over the sauteed potatoes. Preheat the oven to 350 degrees. Sprinkle with the remaining cheeses, cover with foil, and cook on the stovetop on low for about 15 minutes, or until the eggs bubble with heat a little on the surface of the frittata. Uncover and bake and bake in the oven for 10 to 15 minutes more, or until a knife inserted in the center comes out with only a few bits of creamy egg and cheese clinging to it. Let the omelet stand for 5 to 10 minutes before cutting it into wedges.

Comments

[Rebecca]

"I ate a quarter skillet's worth and the husband polished off the rest. Whenever a recipe says it serves four, I always figure I'm the one and he's the three in that equation."

I'm so glad that someone else has to count portions like I do!

[Amanda]

I saw this recipe in my inbox too! It sounded really good. How can you go wrong with eggs and potatoes...

[Mary]

How funny about splitting the frittata in a 1 to 3 portion split! That's how I pretty much count on our meals to end up! Having a husband is excellent portion control!

[Jennifer]

This sounds wonderful!!!! Thanks for sharing...now I just need an oven proof skillet....

[Mari]

Nothing says comfort like potatoes and eggs, add smoked paprika and you've got a sure winner.

[nina]

I think we romanticize the white and cold winters you are having. It must be a real disaster to have car problems ins such cold weather. The photos are exquisite.

[Susan]

Funny, when I saw this title, I was sure it said 'Fruity' instead of 'Fluffy'! :) This will be a great way to use some of the five dozen eggs from my hens that I have clogging up my fridge right now.

[Trisha]

It's a 3-to-1 ratio in my marriage, too. I am a huge fan of The Splendid Table, but have yet to subscribe -- will get on that right away!
Btw, I passed an award on to your site. Lovely blog.

[star trek voyager]

I love your blog so much, and there are just some differences with others'. Hope there will be more wonderful things in your blog. Happy every day! http://www.star-trek-dvd.com/star_trek/Voyager/index.html

[Fay]

Hi, I was looking for a frittata recipe and I found your site, very nice. I hope to look at some of the newer pages. I think a cast iron frying pan is the best for stovetop to oven use.