Aug 1, 2011

Balsamic Onion & Potato Frittata

Balsamic Onion & Potato Fritatta

This is my new addiction. Potatoes and onion are already two of my favorite things in the world, but when you pair them with egg, spices and some balsamic? Bellisimo!

This is the basic, bare-naked, version. You can take it any direction you like. Feel like adding roasted bell peppers? Go for it. Need green in your life? Throw in a few spring onions. Use different herbs. Make it your own.

I promise you it will all taste good. I happen to prefer this one—frittata with pure flavors, stripped from pretenses. Pair it with a juicy, grilled steak and you’ll understand what I mean.

 

Ingredients:

1 pound potatoes
2 large onions
1 garlic clove
4 large eggs
1 1/2 tbsp balsamic
1 dsp brown sugar
1/2 tsp salt
black pepper
1/4 tsp paprika powder
1/8 tsp cayenne pepper
1 tsp dried parsley
3 tbsp olive oil

 

Directions:

Peel and slice the potatoes in 1/4 to 1/2″ slices.
Balsamic Onion & Potato Fritatta

Parboil them for about 5 minutes in salted water. Until fork tender.
Balsamic Onion & Potato Fritatta

Slice the onions and cook them in 2 tbsp olive oil, over low heat, for about 10 minutes.
Balsamic Onion & Potato Fritatta

I only happened to have 4 medium/smaller eggs while I really needed large eggs. Was still very tasty but less egg-ey than it was supposed to be. It happens.

Mix the eggs with the paprika, cayenne, salt, pepper and parsley. Grate the garlic clove in there as well.
Balsamic Onion & Potato Fritatta

After 10 minutes you add the balsamic. Mine was a basic Bertolli bottle.
Balsamic Onion & Potato Fritatta

Add the brown sugar (1dsp or 1/2 tbsp) and give the onions 2 more minutes. Remove them from the pan.
Balsamic Onion & Potato Fritatta

Add 1 more tbsp oil to the pan and add the potato slices. Top them with the onions.
Balsamic Onion & Potato Fritatta

Pour the egg mixture all over the dish.
Balsamic Onion & Potato Fritatta

You can lower the temperature and cook the frittata on the stove for about 15 to 20 minutes. I used my oven and baked it at 375˚F (175˚C) for 15 minutes. But that’s easy to say since we’re not in the middle of a giant heat wave. You can also cook this on your BBQ!

Whatever cooking method you’ll choose, this is how it will come out. Sprinkle the frittata with a royal amount of parsley.
Balsamic Onion & Potato Fritatta

One more for the road. Couldn’t choose. What a looker, eh?
Balsamic Onion & Potato Fritatta

Balsamic Onion & Potato Frittata
Ingredients
    1 pound potatoes
    2 large onions
    1 garlic clove
    4 large eggs
    1 1/2 tbsp balsamic
    1 dsp brown sugar
    1/2 tsp salt
    black pepper
    1/4 tsp paprika powder
    1/8 tsp cayenne pepper
    1 tsp dried parsley
    3 tbsp olive oil
Directions
    Peel and slice the potatoes in 1/4 to 1/2″ slices. Parboil them for about 5 minutes in salted water. Until fork tender.

    Slice the onions and cook them in 2 tbsp olive oil, over low heat, for about 10 minutes. Mix the eggs with the paprika, cayenne, salt, pepper and parsley. Grate the garlic clove in there as well.

    After 10 minutes you add the balsamic and sugar. Give it two more minutes until the sugar has been dissolved. Remove the onions from the pan.

    Add 1 more tbsp oil to the pan and add the potato slices. Top them with the onions and pour the egg mixture all over.

    You can lower the temperature and cook the frittata on the stove for about 15 to 20 minutes. I used my oven and baked it at 375˚F (175˚C) for 15 minutes. But that’s easy to say since we’re not in the middle of a giant heat wave. You can also cook this on your BBQ!
Meal type: side dish, bbq
Servings: 4
Copyright: © kayotickitchen.com
Oct 14, 2010

Onion Confit

Confit is a posh name for something you cook the heck out of until it ends up looking like jam. Or marmalade. Nah, seriously, it’s a way of preserving foods by cooking it in (its own) fat. This can be meat, poultry, vegetables or fruit. It usually ends up looking like jam. It’s been a while since my last good onion recipe—admit my Mezgaldi was a pretty darn good recipe—and…