Potato Chive Frittata

READY IN: 1hr 25mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Peel potatoes and place in a 3-quart pot, cover with cold water by 2 inches and bring to a boil over moderately high heat; add salt.
  • Simmer until potatoes are fork tender but not falling apart, 20-25 minutes.
  • Drain in a colander and when just cool enough to handle, cut into 1/2-inch cubes.
  • Preheat oven to 350 degrees and arrange rack in center of oven.
  • Heat oil in a 10-inch nonstick skillet (if the handle is not ovenproof, wrap it tightly in aluminum foil) over moderate heat until hot but not smoking.
  • Add potatoes and cook, stirring occasionally, until heated through, about 2 minutes.
  • Whisk together flour, chives, baking powder and pepper in a bowl.
  • Whisk together eggs and cheeses in another bowl until well combined; whisk in flour mixture.
  • Pour egg mixture over potatoes and bake until firm and puffy, about 45 minutes.
  • Let cool 5 minutes.
  • Run a small knife around edge of frittata and gently slide onto a platter.
  • Serve warm.
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