Potato, Salami, and Cheese Frittata

  • Active Time 20m
  • Total Time 20m

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.
WINE RECOMMENDATION:
Accompany the rich frittata with a chardonnay from South Africa. Their wines tend to be French in style, with more acidity and less fruitiness than those from the United States.

ingredients

  • 2 tablespoons cooking oil, divided
  • 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

directions

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.

Tip: If the handle of your frying pan isn't ovenproof, you can protect it from the heat of the broiler by wrapping it with four layers of aluminum foil.

Recipe reprinted by permission of Food and Wine. All rights reserved.

RecID 1375

nutrition information per serving

580 calories; 35g total fat; 474mg cholesterol; 793mg sodium; 40g carbohydrates; 3g fiber; 28g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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