If you follow this blog, particularly through the summer, you’ll know that I’m a huge supporter of local food and fresh food. From the garden and from the surrounding farms, we have tons of fresh vegetables to choose from when the weather is bright and sunny.
Well, it’s still sunny today but in the winter, these clear blue skies mean it’s achingly cold outside, the kind that hits you right down to the bone. And the view from my kitchen window is one of barren winter land. My backyard garden is a pile of snow. And in the kitchen, root vegetables and pantry items abound. Sigh. In the winter, I have to think long and hard about what to pull together to eat.
On a side note: I do not go in for those hothouse tomatoes in stores this time of year. They get soft on the outside but are strangely still hard on the inside and taste like water.
But a brand new cast iron pan I got in the post-Christmas sales (75% off folks!) is calling my name and may provide the solution this week. Seasoned up, it’s a good tool for making frittata. I’ve done a couple of other frittatas (spaghetti and asparagus) on the blog, but none in the oven so this is a bit new. What’s on hand: potatoes and onions and one of my favourite cheeses: goat cheese. Put together and warm and hearty, it should make those winter blue skies look warm, at least from this kitchen window. Happy cooking everyone… (p.s: you don’t need a cast iron pan for this recipe, a oven-proof pan will do!)
Potato and Onion Frittata
1/2 cup whole milk
2 medium yellow onions
2 pounds potatoes, preferably Yukon Gold
100g goat cheese
Salt and pepper to taste
Peel the potatoes and par-boil them in salted water. Let them cool, chop into large cubes and set aside. Break the eggs into a bowl and scramble. Stir in milk, salt and pepper and set aside. Preheat your oven to 400 degrees.
Cut onions into ¼” inch slices. Coat the bottom of your pan with olive oil and warm the pan on medium heat. Add in onions and sprinkle with salt. Cook on low to caramelize the onions, letting them become a deep brown without burning them. When the onions are caramelized, add in the potatoes and sautee for five more minutes, coating the potatoes with the oil and onions.
Add in the egg mixture and stir in with the other ingredients until evenly distributed. Allow the frittata to cook until the egg mixture has mostly firmed up, about five to 10 minutes. Sprinkle goat cheese over the frittata and place in the oven for 20 to 30 minutes until firm and lightly browned on top.
Remove from the oven and allow the frittata to settle for a few minutes before cutting and serving.