Potato and Spring Pea Frittata
Spanish tortilla, an adored open-faced omelet packed with potatoes simmered in olive oil, inspired this frittata.
It’s heavy on the potatoes and light on the egg. It’s a hit at a special-occasion brunch sliced and served with a colorful salad. Cut into small squares, it can anchor a happy hour grazing board. It’s also a wonderful dinner, perhaps with sautéed asparagus on the side. You can serve this frittata warm, room temp, or even cold, so feel free to make it a day ahead.
MAKES A THICK, 10-INCH FRITTATA
SERVES UP TO 8 AS A MAIN
Photo credit: Erin Scott
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Have a jar of your favorite chili crisp nearby; a spoonful drizzled over the top is always welcome.
Don’t skip the fresh peas. You can buy them already shelled to save time.
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Leave smaller potatoes whole; halve larger potatoes lengthwise.
Adjust the slicer to cut 1⁄8-inch slices. Wearing a cut-resistant glove, carefully press each potato (or short end of each half) against the blade. Using even pressure, glide back and forth to make thin slices. Don’t glide too quickly, but do build some momentum in order to easily push the potato through. Stop when you get close to the blade.
Ingredients
½ cup extra-virgin olive oil
3 garlic cloves, smashed
1½ pounds Yukon gold potatoes (or red potatoes), peeled and 1⁄8-inch sliced
1 cup fresh shelled peas (1 pound in the pod)
1½ teaspoons fine sea salt
½ teaspoon freshly ground black pepper
1 large egg
¼ cup shaken heavy cream
1½ teaspoons lemon zest
1 tablespoon plus 1 teaspoon minced
1 tablespoon chopped fresh dill
3 ounces goat cheese
Flaky sea salt, such as Maldon, for finishing (optional)
Cooking directions
Heat the oven to 375°F with a rack in the middle position. Heat the oil and garlic in a large skillet over medium heat. When the garlic just begins to simmer in the oil, cook, stirring frequently, for about 90 seconds until golden and fragrant. Add the potatoes, making sure to separate them as you stir them as they have a tendency to stick together. Cook the potatoes, stirring occasionally, until they are tender and lightly browning in places, 8 to 10 minutes. (Reduce the heat if the potatoes brown too quickly or begin to burn on the edges before cooking through.) Remove large pieces of the smashed garlic with a slotted spoon and stir in the peas. Evenly season the potatoes and peas with 1 teaspoon of salt and ¼ teaspoon of pepper and cook, stirring occasionally, for 1 minute until the peas are warmed through. Transfer the potato-pea mixture with a slotted spoon to a colander set over a large liquid measure or bowl to further drain the oil. Reserve 2 tablespoons of the oil for this recipe.
In a large bowl, whisk together the eggs, cream, 1 teaspoon of lemon zest, the 1 tablespoon of chives, the dill, the remaining ½ teaspoon of salt, and the remaining ¼ teaspoon of pepper. Stir in the potatoes and peas until evenly combined.
Heat the reserved oil in a medium cast-iron skillet or oven-safe nonstick skillet over medium-low heat. Brush the oil evenly over the bottom and lower sides of the skillet, being careful not to allow the hot oil to spill over the sides. Pour the filling carefully into the skillet and use tongs to evenly spread out the potatoes if needed. Cook for 5 to 6 minutes, allowing the egg to set along the outer edges of the pan. Crumble the goat cheese over the top, evenly dispersing it. Sprinkle the remaining ½ teaspoon of lemon zest over the goat cheese crumbles. Transfer the dish to the oven and bake for 15 to 18 minutes until the center is just set. Remove the skillet from the oven, being mindful of the hot handle. Allow the frittata to cool for at least 5 minutes. Run a rubber spatula around the sides to loosen it from the sides of the pan. (If you do not want to cut the frittata in the pan, run the spatula under as well to lift it gently and transfer it to a cutting board.)
Sprinkle the frittata lightly with the remaining minced chives and with flaky sea salt if you wish. Cut in wedges to serve as an entrée or small square shapes for an appetizer.