Frittata With Potato, Rapini And Pecorino
- 1 pound Idaho® redskin potatoes, cut into bite-sizes pieces
- 8 ounces yellow Spanish onion, sliced into ½-inch rings
- ¼ cup extra virgin olive oil, divided
- 2 tablespoons, divided, salt
- ½ teaspoon smoked sweet Spanish paprika
- 12 eggs
- 5 ounces rapini, thinly sliced
- 2 garlic cloves, minced
- 4 pecorino toscano, grated
- olive oil as needed
- ½ teaspoon pepper
- salt as needed
- fresh herbs, chopped (optional) as needed
- Simmer potatoes in seasoned water until just cooked through. Drain and cool.
- Meanwhile, rub onions with a bit of extra-virgin olive oil and season with some kosher salt and paprika. Grill onions for about 3 minutes per side. Set aside to cool, then chop into bite size pieces.
- Crack eggs into a mixing bowl and whisk until completely blended.
- In a 12-inch nonstick or cast iron pan, sear potatoes in about half the extra virgin olive oil over medium-high heat for about 2 minutes, until golden brown. Add onions, rapini and 2 teaspoons salt and lower heat to medium. Sauté for 1 minute. Add garlic and sauté 1 minute more.
- Add pecorino to eggs. Add remaining olive oil to the pan by pouring it around the very outside edge. Pour egg mixture into the pan and, using a wooden spoon; evenly disperse vegetables in egg mixture. Cook frittata until there is about a ½ inch ring of cooked egg lining the inside of the pan, then bake frittata in a 400° F oven until no longer runny in the center, 12-15 minutes.
- Go around the rim of the frittata with a rubber spatula and turn it out onto a cutting board. Slice while hot and finish with olive oil, black pepper and salt. Garnish with herbs, if desired.