Potato & Sage Frittata with Fresh Tomatoes
a summertime potato & sage frittata with marinated fresh tomatoes on top
servings: 4-6
Ingredients
Scale
Potato & Sage Sauté
- 1 tbsp olive oil
- 10 oz diced russet potatoes (about 2 potatoes)
- 8 oz sliced yellow onions (about 1 medium onion)
- 1 tbsp chopped fresh sage leaves
- kosher salt & freshly cracked black pepper
Frittata
- 10 eggs
- 2 tbsp half & half
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp chopped parsley
- ½ tbsp chopped fresh chives
- 4 tbsp grated Pecorino Romano
- 10 oz whole milk ricotta cheese
Fresh Tomatoes
- 7 oz chopped tomatoes
- 1 tbsp olive oil
- 1 tbsp chopped fresh parsley
- ¼ tsp kosher salt
- 1/8 tsp black pepper
Instructions
Potato & Sage Sauté
- Preheat the oven to 425°F. In a 10-inch sauté pan, heat the olive oil over medium-high heat. Add potatoes and season well with salt and pepper.
- Cook for 3 minutes, lower the heat to medium-low, and add the onions.
- Season again, and cook until the onions are soft and caramelized, about 10-12 minutes. Stir in the sage.
Frittata
- Meanwhile, combine the eggs, half & half, salt, and pepper. Beat well. Whisk in the parsley, chives, and 2 tablespoons of Pecorino Romano.
- Pour this mixture into the pan. Stir gently, but do not let the eggs scramble. Let the eggs cook undisturbed until they set around the edges, about 3-4 minutes. Sprinkle the remaining 2 tablespoons of Pecorino Romano over the top and dollop with ricotta.
- Transfer the pan to the oven and cook until the eggs are completely set, about 5-6 minutes (see notes).
Fresh Tomatoes
- In a large bowl, toss the tomatoes with the olive oil, parsley, salt, and pepper.
To Serve
- Loosen the sides of the frittata with a spatula and slide it out onto a platter.
- Cut a piece and garnish with more Pecorino Romano if desired. Season to taste. Top each piece with the fresh tomatoes.
Notes
- Depending on a variety of factors, the eggs may cook differently, so keep an eye on the frittata as it bakes. Insert a toothpick in the center, and if it comes out runny, keep cooking until the toothpick comes out dry.