Sunday, May 16, 2010

Rosemary Potato and Caramelized Onion Frittata with Blue Cheese

Great recipes come from many places: a cookbook, a magazine, a website, a blog, a plant. Yes, you are reading it correctly: a plant. For dinner tonight I made a wonderful Rosemary Potato and Caramelized Onion Frittata with Blue Cheese. My mother found the recipe, and as soon as I took a bite I asked her where she found it. Expecting her to say the Atlanta-Journal Constitution or Cook's Country magazine, I was very surprised when her response was "It came with the rosemary plant." 

This has great flavor and is really filling. 

The first step of the recipe is to caramelize the onions (I love onions so much I used 3 instead of the 2 the recipe calls for). While those are cooking, get the potatoes going. By the time the potatoes are done and sliced, you can transfer the onions to another dish and keep them warm. You can clean out the skillet you used for the onions and cook the frittata in there (and saves you from dirtying another skillet).

The recipe is suppose to make 6 servings, and if you were serving this as a side dish, 6 servings would work. We ate this as our entree, and will end up getting 5 meals out of it.

First of all, gather up the ingredients: 

Caramelized Onions
2 Tbsp. of unsalted butter
2 (or 3) large yellow onions, sliced into 1/8 inch slices
1/4 tsp. salt
Freshly ground black pepper
2 Tbsp. balsamic vinegar
1 teaspoon of granulated sugar

5 medium red potatoes, unpeeled
2 Tbsp.olive oil
1 tsp. salt, divided
Freshly ground black pepper
2 tsp. freshly minced rosemary
2 ounces of crumbled blue cheese

For the onions, begin by heating your 9-10 inch non-stick (oven-safe) skillet over medium heat. Melt the butter and then add the onions, salt, and pepper. Cook the onions until they are soft and golden brown (it took me about 20-25 minutes). Stir in the vinegar and sugar. Cook the onions until the vinegar glazes the onions, about 1-2 minutes. (At this point, transfer the onions to another dish and wipe out the skillet and prepare to add your chopped potatoes).

For the frittata's potatoes, you'll need to place the whole potatoes in water, and then bring the water to a boil. Once the water is boiling, add a good amount of salt, and boil the potatoes for 10 minutes. Drain the potatoes and rinse them under cool water until you can handle them. Cut them into 1/2-inch pieces.

Heat the oil over medium heat in the skillet, and add the potatoes and season with salt and pepper. Cook the potatoes uncovered, and turning them occasionally for 15 minutes-- they should be golden brown. Next, spread the potatoes in an even layer in the skillet. Go ahead and get the oven ready: move a rack 6 inches below the broiler and preheat the broiler. 

In a medium bowl, whisk together 10 eggs, the rosemary, and salt and pepper until combined. 

Pour the eggs over the potatoes and reduce the heat to medium-low. 

Use a spatula to lift the cooked portion of the eggs up from the pan and let the uncooked egg flow to the bottom of the pan. You will need to do this for about 5 minutes, occasionally lifting up the cooked eggs to allow the raw egg to cook. When the top is almost set, top with the blue cheese and put it under the broiler, Broil the frittata for about 1-2 minutes until the top is puffed and set.

When the frittata comes out of the oven, top it with the caramelized onions and serve. It went great with a simple salad. 

Okay, so the onions don't look that great, but they taste AMAZING!

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