Tuesday, April 17, 2012

Spring Frittata: Corn, Chives & Potato



This is sort of a tortilla Espanola, but no flipping necessary, therefore we will call it a frittata.

This would be the perfect summer dinner when corn is ready, but then I would have to wait till July to make it, so I used frozen corn and it was a beautiful thing.

I added tons of beautiful spring chives to the mix, because I have a garden full.

This was excellent served warm and at room temperature. Great to take on a picnic, or with a salad as a light supper.

I used a commercial grade nonstick skillet with an oven safe handle, however, you can use a well seasoned 10" cast iron skillet too.

Try it, you'll like it.



Spring Frittata with Corn, Chives & Potato Frittata: (adapted from Gourmet Magazine, August 2000)

1 bunch of chives or scallions, sliced
1/2 large onion, diced
2 garlic cloves, minced
3 tablespoons vegetable oil
1 large russet (baking) potato, peeled and cut into 1/4-inch dice (I used new potatoes with the skins on because I always have them!)
2 cups corn kernels (10 oz), thawed if frozen
4 large eggs
4 oz mozzarella or cheddar (or mixed), grated

Dice your potatoes into tiny 1/4" pieces.



In a heavy, 10" nonstick skillet with an oven safe handle, heat some oil and cook the potato, onion and garlic on medium-low heat for 10 minutes until the potato is pretty much cooked thru. (mine took 10 minutes).

Meanwhile, in a large bowl, mix the eggs, corn, scallions or chives and cheese together.
Add the cooked potato onion mixture to the eggs and incorporate (sounds like you are starting a business!).



Put more oil in the skillet (I used vegetable oil because it has a higher smoking point) and pour the egg potato corn mixture into the skillet.

Cook on medium heat for 6 minutes, loosening the sides with a rubber spatula while it is cooking.



Preheat your broiler, and place the skillet under the broiler for 3 minutes. The middle will be golden brown and the eggs will be set.



Enjoy!

P.S. I NEVER wear nail polish on my hands (only my toes). I was just trying out the color, which I will NOT be wearing, so no comments about blue nails please. :)

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11 comments:

Ann from ILlinois said...

The dish looks great, and I ALMOST mentioned the color when I saw your P.S. Too funny!!

Jenny B. said...

Blue nails and a Tuesday tart!
My day is complete!

Ciao Chow Linda said...

So what color are your toenails lady? I'd never have thought to use corn in a frittata, but will give this one a go. Looks like a perfect lunch (or dinner) - just add a green salad.

Claudia said...

Thinking I have dinner. Whew. Now I can relax.

Proud Italian Cook said...

I never thought of throwing corn in my frittatas, sounds good to me, and I love the way it looks!

Joanne said...

I've been loving egg-based meals lately so I really should try this. Plus, potato and chives - uber winner.

Agence immobilière Conflans-Sainte-Honorine said...

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lea said...

I'm making this today! Taking to a friend....Love the color of the nails! Hope it's as nice as the green bean deal you posted last week.

lea said...

Hey! Didn't see your warning about the blue nails before I commented. just now saw it....as I'm making the dish! Sorry....I do wear that color though!

Dana said...

I like the blue nails! Seriously! I learned a great Spanish tortilla flipping trick from the Cook's Illustrated people. Cook until very set on the bottom, then slide out onto a dinner plate, top with another plate, flip, then slide back into pan. It's nerve racking but totally works.

Terri Thompson said...

Hi Stacey! I've totally been stalking your blog lately. I've already made the broccoli cheese bites (yummy!) and tonight we had this fabulous frittata for dinner. It was so, so good! I'm sure you'll see me around to try more recipes!!