Frittata with Shredded Potato Crust
Tuesday 2 May 2017 — Category: Cooking & Food
As I mentioned in my last article, I am way, way, WAY behind in processing my photos and writing articles related to my activities in the kitchen. The sad truth is that I first made the recipe I’m sharing with you in this article exactly one year ago to the very day. And it wasn’t until last month that I made the dish again.
I didn’t take very many photos the first time; I did better the second time. And there is really no reason for me to write two separate articles about the same dish. Therefore, I am using both sets of photos in this article. As we go, I will be sure to point out any differences between the two batches.
I was first inspired to make this dish when I saw the Easter Frittata recipe on the OregonLive.com Web site (second photo to the right). But there were some things I did’t particularly care for in that version, like using egg whites instead of whole eggs, fat free half and half instead of evaporated milk, and the small quantity of cheese.
Therefore, I combined their recipe with a quiche recipe I have had for decades, and with another recipe I got from my mom for Chile Relleno Casserole. I can’t believe I haven’t taken pictures of, and written an article about, the Chile Relleno Casserole. I will be sure to do so the next time I make it in the not-too-distant future, but for now you can download the recipe PDF and give it a try.
A quiche usually has a pastry dough crust. I don’t care for this because it’s adding more fat to an already high-fat dish, it’s hard to get the dough to cook through all the way because of the liquid ingredients, and it often feels heavy in my stomach. On the opposite end, the Chile Relleno Casserole is like a crustless quiche.
A traditional frittata usually does not include potatoes, but I liked the idea of the shredded potatoes in the Easter Frittata. However, instead of putting the shredded potato on the top like the Easter Frittata recipe instructs, I decided to put the shredded potatoes on the bottom like a pie crust. Taking a quick look through Google clearly shows that I didn’t think of this first, so I guess I can’t be too proud of my idea.
I’m calling my transformed, synthesized recipe “Frittata with Shredded Potato Crust.” If you don‘t want to wait until the end of this article, you can download the recipe PDF now. Without further ado, let’s take a step-by-step look at the recipe and process.
Because I took my frittata photos in two different years, you can find the best 5 from last year in the Gourmet Chef Wannabe 2016 album, while the best 8 from last month are, as of right now, the only photos in the new Gourmet Chef Wannabe 2017 album.
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