Potato and Onion Fritatta
- Alternatively: make the dish in shallow ceramic bakers. Heat oil/butter, add egg and let it set briefly. Then add the other mixture and bake -- perhaps 15 minutes, but keep an eye on it -- at 350 degrees F. Top with cheese and broil as above.I think the dish is even better when made on the stove, but I often use the oven approach if I'm making several and don't have time to attend to them.
- I often serve this as the only hot dish in a varied brunch buffet, but it remains wonderful as it cools.
- Variations: substitute any other vegetable and an appropriate herb -- e.g., multi-colored peppers and basil or eggplant/tomato/basil or spinach and dill or zucchini/onion/thyme.
- There are also many recipes which include meat.
- 8-10 eggs, beaten with
- 1/2 cup milk or butter milk
- 3 large potatoes, cleaned and sliced
- 2 large onions, chopped
- Rosemary, salt and pepper to taste
- 1/2 cup or more shredded Parmesan or Romano cheese
- Olive oil and/or butter
- Saute the onions and potatoes until they have some brown on them. (If you are making this in huge amounts, you can steam the potatoes instead.)
- Season with some rosemary, preferably fresh, but dried will do, and some salt and pepper. (This can be done the night before)
- In a large, preferably cast iron, pan, heat olive oil and/or butter.
- Add beaten egg/milk mixture. (I find that the buttermilk gives a particularly good texture, but any sort of milk is not at all traditional in this dish.)
- When it begins to set, add the potato and onion mixture and cook on the top of the stove until fully set.
- Top with cheese and brown under the broiler for 30-90 second.