This frittata is the perfect main event for brunches, and it's great for using up leftover potatoes. Waxy potatoes are round and smooth, usually with white or red skin, and have the perfect sturdy texture for salads and cooked dishes like this.
- Portion size 8 servings
- Credits : Canadian Living Magazine: May 2014
- 1/4 cup chopped fresh basil
- 3 tablespoons each chopped fresh chives and fresh dill
- 1 tablespoon extra-virgin olive oil
- 1 1/2 cup diced peeled cooked red or white waxy potato (about 1 large)
- 1/2 teaspoon each salt and pepper
- 2 cloves garlic minced
- 10 eggs
- 170 g smoked salmon
- 2 tablespoons sour cream
Stir together basil, chives and dill; set aside.
In 10-inch (25 cm) ovenproof or cast-iron skillet, heat oil over medium heat, brushing up side of pan. Cook potato with a pinch each of the salt and pepper, stirring, until light golden, about 5 minutes. Add garlic; cook, stirring, until fragrant, about 1 minute.
Meanwhile, in bowl, beat eggs; stir in remaining salt and pepper and all but 1 tbsp of the basil mixture. Pour over potato mixture; reduce heat to medium-low and cook until bottom and side are set but top is still slightly runny, about 15 minutes.
Broil until top is golden and set, about 2 minutes. Top with smoked salmon and sour cream. Sprinkle with remaining basil mixture.
Tip from The Test Kitchen: If you don't have leftover cooked potato, there's a quick and easy way to cook one. Pierce 1 potato, scrubbed, with fork; microwave on high, turning once, until tender, about 6 minutes. Let cool; peel and dice.
Nutritional facts PER SERVING: about
- Fibre 1 g
- Sodium 393 mg
- Sugars 1 g
- Protein 12 g
- Calories 161.0
- Total fat 9 g
- Potassium 215 mg
- Cholesterol 235 mg
- Saturated fat 3 g
- Total carbohydrate 6 g
- Iron 9.0
- Folate 18.0
- Calcium 4.0
- Vitamin A 14.0
- Vitamin C 5.0