French potato frittata
The classic pairing of potatoes and butter in an indulgent yet easy skillet version — no slicing required.
Ingredients (for a 9½–10½-inch skillet):
- 15 small potatoes, peeled
- Salt
- 1 tablespoon (15 g) butter
- 2 containers (2 cups/500 ml) heavy cream or whipping cream
- 5 ounces (150 g) grated hard cheese, such as kasseri, Gouda or Gruyere
- 5 ounces (150 g) cream cheese, 16% fat or higher
- 1 cup chopped scallions
- 2 garlic cloves, peeled and crushed
- 3 eggs
- 1 cup (100 g) almond flour
- ½ cup (70 g) all-purpose flour
- 1 packet (10 g) baking powder
- White pepper
Preparation:
- Place the potatoes in a pot, cover with water and add 1 teaspoon salt. Bring to a boil, reduce the heat and cook until the potatoes are tender when pierced with a fork. Drain and let cool for about 10 minutes.
- Melt the butter in a skillet over medium heat. Add the whole potatoes and fry for about 5 minutes per side.
- Meanwhile, pour the cream into a large bowl. Add the cheeses, scallions, garlic and eggs and whisk until smooth. Add both flours, the baking powder, salt and white pepper and mix well.
- Gently pour the batter over the potatoes, making sure they are covered. Cover the skillet, reduce the heat to the lowest setting and cook for about 40 minutes, without flipping, until the frittata is set in the center. Remove from the heat.
- Transfer to a serving plate. Serve hot or cold.
Storage: Keeps up to two days in the refrigerator.
Rice and zucchini frittata
A perfect way to use leftover rice, which turns into a crisp, flavorful frittata. If you do not have leftovers, it is well worth cooking rice especially for this recipe: Cook 1½ cups basmati rice and let it cool before continuing.
Ingredients (for a 9½–10½-inch skillet):
- 1 cup (250 ml) heavy cream
- 1 container (250 g) mild white cheese, 9% fat
- 1 cup grated yellow cheese
- 2 garlic cloves, peeled and crushed
- Salt and black pepper
- 2 teaspoons dried oregano
- 4 eggs
- 3 zucchinis
- 3 cups cooked rice, cooled
For frying:
5 tablespoons canola or olive oil
Preparation:
- In a large bowl, combine the cream, white cheese, yellow cheese, garlic and seasonings and mix well.
- In a separate bowl, beat the eggs and add them to the cheese mixture.
- Grate the zucchini and squeeze out excess liquid. Add to the bowl, along with the rice, and mix until uniform.
- Heat the oil in a skillet over high heat. Pour in the frittata mixture and fry for 5 minutes. Reduce the heat to the lowest setting, cover and cook for 25 minutes. Carefully invert the frittata onto a plate, return it to the skillet, cover and cook for another 25 minutes. Remove from the heat.
- Transfer to a serving plate. Serve hot or cold.
Storage: Keeps up to two days in the refrigerator.
Onion and corn frittata
When people say “beautiful and worth it,” this frittata is exactly what they mean: a light, summery, crustless variation on tarte Tatin.
Ingredients (for a 8½–9½-inch skillet):
- 3 large red onions
- 5 tablespoons olive oil
- 4 large white onions, chopped
- 1 cup chopped scallions
- About 2 cups corn kernels, fresh, canned or thawed
- 5 eggs
- 1 cup whole spelt flour or all-purpose flour
- 1 packet (10 g) baking powder
- Salt and black pepper
Preparation:
- Peel the red onions and slice them into ½-inch-thick rounds.
- Pour the olive oil into a skillet and heat over medium heat. Arrange the red onion slices side by side in the skillet so they fill it. Fry for about 5 minutes, without turning.
- Dice the remaining red onion and transfer to a bowl. Add the white onions, scallions and corn.
- In a separate bowl, beat the eggs and add them to the corn mixture.
- Add the flour, baking powder, salt and pepper and mix to form a thick batter.
- Pour the batter into the skillet and smooth it so it covers the onion slices. Reduce to very low heat, cover and cook for about 50 minutes, without flipping, until the frittata is set and the top has formed a light crust. Remove from the heat.
- Invert the frittata onto a serving plate so the red onions are on top. Serve hot or cold.
Storage: Keeps up to two days in the refrigerator.
Spaghetti frittata
There is a good chance this frittata will become a regular in your kitchen. It tends to win everyone over after the first bite.
Ingredients (for a 8½–9½-inch skillet):
- 9 ounces (250 g) spaghetti (No. 8 or any other type)
- 3 eggs
- 2 containers (2 cups/500 ml) heavy cream
- 9 ounces (250 g) feta cheese, grated
- 2 garlic cloves, peeled and crushed
- Black pepper
- A pinch of freshly grated nutmeg
- ¼ cup thyme leaves
For frying:
5 tablespoons olive or canola oil
Preparation:
- Cook the spaghetti according to the package directions. Drain and set aside.
- Crack the eggs into a bowl and whisk well. Add the cream, cheese, garlic and seasonings and mix. Add the spaghetti and gently toss to coat with the batter.
- Heat the oil in a skillet. Pour in the mixture and smooth the top. Reduce the heat to the lowest setting, cover and cook for about 45 minutes, without flipping, until the frittata is set in the center. Remove from the heat.
- Transfer to a serving plate. Serve hot or cold.
Storage: Keeps up to two days in the refrigerator.
Green frittata from the Persian kitchen
A medley of healthy, refreshing greens in a frittata with a striking color. Keep in mind that this frittata does not slice neatly; it is best served straight from the skillet with a spoon.
Ingredients (for a 8½–9½-inch skillet):
- 1 pound (500 g) fresh spinach leaves
- 1 cup parsley leaves
- 1 cup dill leaves
- 1 cup cilantro leaves
- 1 large onion, peeled and grated
- 1 garlic clove, peeled and grated
- 5 eggs
- ¾ cup (105 g) all-purpose flour
- 1 packet (10 g) baking powder
- Salt and black pepper
- ¼ teaspoon turmeric
- A pinch of freshly grated nutmeg
For frying:
5 tablespoons canola oil or another neutral oil
Preparation:
- Finely chop all the greens (a food processor works well) and transfer to a bowl. Add the onion and garlic.
- Place the eggs in a mixer bowl and beat for about 3 minutes, until tripled in volume. This can be done by hand, but whipping is recommended for a lighter texture.
- Pour the whipped eggs over the vegetables. Add the flour, baking powder and seasonings and gently fold until uniform.
- Heat the oil in a skillet over high heat. Pour in the mixture and level the top. Reduce the heat to the lowest setting, cover and cook for 20 minutes. Carefully invert the frittata onto a plate, return it to the skillet, cover again and cook for another 20 minutes. Remove from the heat.
- Transfer to a serving plate. Serve hot or cold.
Storage: Keeps up to three days in the refrigerator.
Tip: If served as a main course, the frittata will serve 4–5 people.
Oven option: Follow the same preparation steps, but instead of cooking on the stovetop, bake in a greased pan for 35–40 minutes in a 340°F (170°C) oven.