Food

Bonus #SundayCookingAdventures: Chard-Potato frittata

2014-11-08 19.22.34

This frittata from Fine Cooking magazine was quick to make and was great tasting. It’s made with rainbow chard (NOT kale — so no excuse for you kale haters!).

The base is made of potatoes. If I make it again — and I likely will — I’ll squeeze some of the liquid from the potatoes with a dish towel. They were just a little bit too soft and creamy for me when the frittata was done. I like a crispier finish, which I would have had with drier potatoes.

(There’s a grammar puzzle — do I want the potatoes crisper or crispier? Anybody know?)

Also, be sure to start cooking the stems before you cook the rest of the leaves, because the stems take longer to finish cooking.

The original version of this came from Ronne Day in the October/November issue of Fine Cooking. Hope you enjoy it.

Rainbow chard-potato frittata

Ingredients

6 oz. rainbow chard
2 Tbs. canola oil
1/2 tsp. finely chopped fresh rosemary
1 lb. Yukon Gold potatoes, peeled and grated (about 3 cups)
1/2 medium sweet onion, finely chopped
Kosher salt and freshly ground black pepper (I omitted the salt)
1 medium clove garlic, finely chopped
1/4 tsp. crushed red pepper flakes
10 large eggs
6 oz. grated aged Gouda (about 2 cups)

Method

Position a rack in the center of the oven and heat the oven to 400°F. Separate the chard stems from the leaves and slice each 1/4 inch thick. Set the leaves aside.

Heat the oil in a 12-inch oven-safe nonstick skillet over medium-high heat. Add the rosemary and cook, stirring, until aromatic, about 10 seconds. Add the chard stems, potatoes, onion, 3/4 tsp. salt (if using), and 1/4 tsp. pepper and cook, stirring only occasionally, until browned in spots, about 7 minutes. Remove from the heat, stir in the garlic and red pepper flakes, and spread evenly in the skillet.

Lightly beat the eggs in a medium bowl. Mix in the chard leaves and cheese, and evenly pour over the potatoes. Transfer the skillet to the oven and bake until the frittata is set, 15 to 20 minutes. Let cool slightly before serving



One response to “Bonus #SundayCookingAdventures: Chard-Potato frittata”

  1. Ronne Day says:

    Thank you for such a lovely review of my frittata! I’d say the word would be “crispier” and I’m all for it! Happy Holidays!

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