potato and mushroom frittata

This recipe comes from Julie, who runs my favorite food blog A Mingling of Tastes. I’ve made about 20 dishes from her blog and each one has been phenomenal. I’m more likely to turn to her blog over any cookbook that I own. The frittata recipe that this one is based off was a Spanish frittata, which included piquillo peppers. Cory and I couldn’t find piquillo peppers at our produce market, so we used mushrooms instead. I don’t know enough about Spanish cuisine to know what constitutes as Spanish or not, so I decided to call this a potato and mushroom frittata.

I can’t take all the credit for this dish, Cory did most of the work and I merely helped. He’s just as good of a cook as I am and deserves recognition for it, too.

Potato and Mushroom Frittata
(adapted from A Mingling of Tastes)
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2 medium-sized Russet potatoes, peeled and thinly sliced
1/2 t dried thyme
1 T olive oil
1 red onion, thinly sliced and caramelized
10 eggs
1/2 c milk
3/4 c mushrooms
1/2 c crumbled feta cheese
salt & pepper, to taste

Preheat oven to 400F.

Meanwhile, heat oil in a large skillet over medium heat. When hot, add the onion and cook until it caramelizes. This process should take about 30-45 minutes. If you don’t know how to caramelize onions, I provided directions in my mujaddara recipe.

Line two large baking sheets with foil and coat with olive oil. Place the thinly sliced potatoes in a single layer on the baking sheets. Coat potatoes with a little bit of olive oil and sprinkle with dried thyme, salt, and pepper. Bake the potatoes for 15-20 minutes, and switch positions halfway through. Bake for another 15-20 minutes, or until the potatoes are browned. Remove potatoes from oven and set aside to cool.

Preheat the oven’s broiler to high. In a mixing bowl, beat the eggs and slowly add the milk. Whisk in 1/2 t salt and pepper. Add mushrooms, feta cheese, and caramelized onions to the mix.

Layer potatoes in a seasoned cast iron skillet. Pour egg mixture over the potatoes and cook over medium heat on the stove until eggs set around the edges of the skillet. Tilt the skillet, so the egg liquid runs into the gaps. Make sure the frittata is cooking evenly, before transferring it to the broiler.

Transfer the skillet to the broiler, and cook until the egg is set in the center. This should only take 2-4 minutes. It will burn very quickly, so be careful. Remove frittata from the oven and let it cool 10-15 minutes. Cut into wedges and serve warm or at room temperature.

Serves 6-8

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Related posts:

1. kuku loobia sabz (persian green bean frittata)
2. gnocchi with edamame and vegetables
3. broccoli, potato, and leek soup
4. okra and potato stew
5. red lentil and sweet potato soup

Tags: breakfast, brunch, dinner, vegetarian