I went ahead and made you breakfast for this weekend.
Except I ate it. All. It was delicious.
So actually… if you could just go ahead and make your own breakfast… that would probably be best.
Potatoes. I strongly suggest you get 4 big russet potatoes.
Peel them clean. Rinse them off. Marvel at how lovely they’re going to taste with eggs and fresh herbs.
Your Sunday morning is about to smell divine.
I love to peel potatoes. I should have joined the Navy to be a potato peeler. Wait… that position exists, right? I’m trying to get my Grandfather’s Navy stories straight in my head. I’m pretty sure a potato peeler is an actual position. I want in on that.
Thin, hand sliced potatoes. Worth the effort and near loss of fingers.
Sliced potatoes meets caramelized onions, salt, pepper and my camera lens.
Eggs, cream, fresh chives and fresh parsley. You dig?
Holy heck! Would you look at that. Potatoes and eggs have never looked finer.
This Potato Frittata is essentially a Potato Pie. The ratio of potatoes to eggs is definitely skewed in the potato lovers favor. The potatoes are peeled, sliced and roasted with caramelized onions, olive oil, butter and seasoning. They’re irresistible even before they’re married with the eggs.
The eggs and cream work their way in between the potato slices in this butter laden cast iron skillet and cook up to perfection. Perfection… and there’s not even any cheese in this dish. Crazy, I know. Fresh herbs add a bit of brightness to the dish. Serve with sour cream. I dare you not to try to eat half of the pan. Dare you.
Wait… what’s that!? You want to add cooked bacon bits to this frittata!? I like the way you think. You deserve a promotion.
makes one 10-inch cast iron skillet of breakfast
adapted from The Big Sur Bakery Cookbook (my current obsession)
5 Tablespoons canola oil, divided
1 small yellow onion, sliced
4 large russet potatoes, peeled and cut into 1/8-inch thick slices
3 Tablespoons unsalted butter
Freshly ground pepper
7 large eggs
2 Tablespoons minced flat-leaf parsley
2 Tablespoons minced chives
2 Tablespoons heavy cream
Adjust the oven rack to the middle position and preheat oven to 400 degrees F.
Heat a medium saute pan over medium high heat and drizzle with 2 Tablespoons of the canola oil. Add the onions and cook until caramelized, about 8 to 10 minutes. Deglaze the pan with 1/4 cup of water, scraping any brown bits from the bottom with a wooden spoon. Cook until the water evaporates and the onions take on a uniform brown color, about 5 minutes.
Transfer the onions to the roasting pan and toss with the raw sliced potatoes. Add 1 tablespoon of butter and the remaining 3 Tablespoons of oil. Toss with your hands. Season generously with salt and pepper. Cover the pan with foil and bake for 25 to 30 minutes or until the potatoes are tender.
Set the potatoes aside to cool for 15 minutes. Reduce the oven heat to 350 degrees F.
Meanwhile, whisk the eggs, herbs and cream together. Season with salt and pepper.
Heat a 10-inch cast-iron skillet over medium high heat. Melt the remaining 2 Tablespoons butter in the skillet, making sure that melted butter greases the side of the cast iron as well. Add the cooked potatoes to the pan. Top with the egg mixture. Cover the skillet with foil and bake for 30 minutes. Remove the foil and bake for 10 minutes more.
Slice and serve directly from the skillet, warm or at room temperature.