I discovered frittatas when I started blogging. They’re now a staple in The Food Chain Kitchen.
This frittata is egg and potato-based with some herbs, topped with a fresh tomato salsa.
8 oz. plum tomatoes
2 green onions, chopped
1/2 juice of a lemon
3 tbsp. olive oil
1 tbsp. sesame oil
To make the salsa, halve the tomatoes and toss with the remaining ingredients. Season and set aside.
1/2 potato, diced
2 egg beaten
3 garlic cloves, crushed or minced
Moving on to the frittata, heat a pan with oil and season. Drop in the garlic to simmer before adding the potatoes. Cook the potatoes until they brown all around, much as you would when cooking home fries.
When the potatoes are browned, add the beaten eggs to the pan. Once the bottom of the eggs begin to cook, transfer the pan to a preheated broiler to allow the top of the eggs to cook. This should only take a minute or two.
It’s also important to note that I have a pan that is oven safe. If you don’t, you’re going to want to carefully transfer the frittata to something that is oven safe. If you’re not sure if the pan is oven safe, it probably isn’t, so don’t risk it.
Plate the frittata carefully and top with the tomato salsa.