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Potato, Salami, and Cheese Frittata

Source: Quick from Scratch - One Dish Meals
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Rating: 4   Reviews: 2 See Reviews
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Active Time:  20 Minutes
Total Time:  20 Minutes
  Serves 4
Fortified with sautéed potatoes, strips of salami, and bits of goat cheese, this robust egg dish makes a fine breakfast or dinner. Add a salad and you're all set. Though we like them warm, frittatas are traditionally served at room temperature.
2 tablespoons cooking oil
1 1/2-pound baking potato, peeled and cut into 1/2-inch cubes
1/4 teaspoon salt
8 large eggs
1/8 teaspoon fresh-ground black pepper
1/4 cup grated parmesan cheese
3 ounces sliced hard salami, slices halved and then cut crosswise into thin strips
1 tablespoon butter
1/4 pound mild goat cheese such as Montrachet, crumbled
Potato, Salami, and Cheese Frittata Recipe at
In a 12-inch nonstick ovenproof frying pan or cast-iron pan, heat 1 tablespoon of the oil over moderate heat. Add the potato and salt and sauté until the potato cubes are brown and just done, about 5 minutes. Remove from the pan and let cool.

In a large bowl, beat the eggs with the pepper and Parmesan. Stir in the salami and the potato.

Add the butter and the remaining 1 tablespoon oil to the pan. Melt the butter over moderate heat. Pour the egg mixture in the pan and reduce the heat to low. Sprinkle the goat cheese over the top. Cook until the eggs are nearly set, 6 to 7 minutes.

Heat the broiler. Broil the frittata 6 inches from the heat, if possible, until the eggs are set, about 2 minutes. Loosen the frittata with a spatula and slide the frittata onto a plate. Cut into wedges and serve.

Test-Kitchen Tip

If the handle of your frying pan isn't ovenproof, protect it from the heat of the broiler with about four layers of aluminum foil.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   Serves 4
Calories: 580
Fat. Total: 35g
Fiber: 3g
Carbohydrates, Total: 40g
Sodium: 793mg
% Cal. from Fat: 54%
Cholesterol: 474mg
Protein: 28g
Spotlight Recipe Review See all 2 reviews »

Rating: 3
by: Ira Reviewed: 02/28/2010
Heady Baked Eggs
I tried this receipe. The flavor seemed shallow. The next time I added sauteed onions, and shreaded chedder and asiago cheeses and then sprinkled parm cheese on top. The next time I added five cooked asperagus spears to section off each of the servings. The next time I placed sliced tomatoes in each of the sections. This actually was the best.
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