Potato and Onion Frittata

Sometimes a frittata just calls out to you, like the other night when my husband was working late. I needed something that would be just as tasty served lukewarm as it would be piping hot from the oven and it fit the bill. This potato and onion version is classic and lends itself to all sorts of additions. Cheese, bacon, sausage, or your favorite vegetables would be delicious.

Traditionally served at brunch, it makes a lovely light dinner when paired with a green salad.
And don’t forget Mother’s Day!

 

 

Makes one 8 or 9 inch frittata
2 lbs. red potatoes, washed, halved and sliced into 1/4 inch half rounds
2 large yellow onions, quartered and thinly sliced
1/4 cup plus 2 T. olive oil
10 eggs
salt and pepper
fresh thyme or parsley


Preheat oven to 450F
In a bowl, toss the potatoes and onions with 2T. olive oil, salt and pepper
Place on a sheet pan and roast about 25 minutes until the potatoes are brown and tender.
Remove from oven and allow to cool.


Lower the oven temp to 350F
Whisk the eggs with salt, pepper and herbs
Add potatoes and onions and stir to combine
Using a 9 or 10 inch cast iron or ovenproof pan, heat 1/4 cup olive oil until almost smoking
Pour egg mixture into pan and cook for 1 minute to form a nice bottom crust
Move the pan into the oven and bake 20-25 minutes until the center is firm to the touch
If necessary, brown the top under the broiler for a minute or so
Remove the pan from the oven and allow the frittata to cool slightly before slicing
You can slice directly from the pan or flip onto a serving plate.
Flip it again so that the top is facing up
This is also delicious served at room temperature.

 

Eating San Francisco

There are so many wonderful places to eat in San Francisco that I often wish I was a bottomless pit. As I’m not, I’ve devised a strategy that works well for me. It involves my husband Richard. He eats, I taste. It’s perfect. Here are a few of the places in San Francisco I tasted today.

Plow in Potreo Hill serves up breakfast and brunch to happy diners. If you go on Sundays, be prepared to queue up. There’s always a line thats worth waiting in.

Four Barrel Coffee

Named one of the coolest coffeehouses in the country by Travel + Leisure magazine, Four Barrel roasts their own beans in this vintage German roaster.

Bi-Rite Creamery

Handcrafted ice-cream with flavors such as Toasted Coconut, Roasted Banana, and Orange Cardamon, make Bi-Rite a San Fran favorite.

“We make all of our ice cream by hand, in small batches, on 18th Street. In the bak­ery adjoin­ing our ice cream kitchen we make every­thing that goes into our ice cream, whether it’s brown­ies, peanut brit­tle, marsh­mal­lows, or the snick­er­doo­dles for ricanelas! We have lots of home­made top­pings to jazz up your ice cream includ­ing almond tof­fee, gra­ham crack­ers, and spiced pecans to name just a few of the most pop­u­lar (and don’t for­get to ask for our deca­dent home­made hot fudge to top it off!)”

Straus Fam­ily Cream­ery, only 45 miles away, deliv­ers all of the organic milk, cream and eggs for our recipes. Our salted caramel, roasted banana, honey laven­der, and other fla­vors draw lines that wrap around the block!”

To be continued…

 

Caprese Eggs Benedict

Caprese doesn’t always refer to salad. In this dish, Eggs Benedict loses it’s bacon and borrows the Mediterrean flavors from a Caprese salad.

Start with buttered and toasted English muffins. I like to use Wolfermans Sourdough.

Top with Buffalo Mozzarella..

Add tomato slices…

And poached eggs…

 

Top with a lemony Basil Hollandaise sauce that you can whip up in your blender.

Mmmmm…now that was seriously good!

 

Recipe:

Serves 2
2 English Muffins split in half
4 slices of Buffalo Mozzarella
4 slices of tomato
4 eggs, poached (see video below)

 

Basil Hollandaise:

if you can operate a blender, you can make this sauce! And in only 5 minutes.
Makes 3/4 cup
3 egg yolks
Juice of 1 lemon (at least 2 T.)
Salt and Pepper
6 fresh basil leaves
8 T. butter (1 stick), melted
Combine the yolks, lemon juice, salt and pepper in a blender at high speed for a few seconds. Remove the top and slowly add the butter in droplets with the motor still running. Add basil and process for a few more seconds. Serve immediately.