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Frittata, Potato And Cheese (D, KLP, TNT)
Source: Gourmet Magazine
Serves: 4

8 large eggs
1/4 teaspoon salt
1/2 teaspoon black pepper
1/4 cup olive oil
2 cups hash brown potatoes, frozen shredded OR fresh potatoes, grated
1 bunch scallions, chopped (2 cups)
1 5-ounce package garlic-herb cheese, chilled
Smoked Salmon, sliced, for accompaniment
Salad, tossed, for accompaniment

Put oven rack in middle position and preheat oven to 375°F.

Whisk together eggs, salt, and pepper until just combined.

Heat oil in an oven proof 9" to 10" heavy nonstick skillet over high heat until very hot but not smoking. Add potatoes and scallions to oil, stirring once, then cover and cook until beginning to brown, about 4 minutes. Stir potato mixture once, then cover and cook 3 minutes more.

Pour beaten eggs evenly over potato mixture and crumble cheese over eggs. Transfer skillet to oven and bake frittata, uncovered, until set and just cooked through, about 15 minutes. Invert a plate over skillet and, holding them together with oven mitts, invert frittata onto plate and serve immediately.

If using fresh potatoes, grate them into a bowl of cold water, drain and cook as above.

Poster's Notes:
Yes, the herbed cheeses are good and can be used simply on bread, tossed with hot pasta, added to a baked potato, used in the salmon/puffed pastry recipe (, click here for recipe) or in this recipe.

Posted by Sharon Kuritzky

Nutritional Info Per Serving: N/A