You may also like
Categories:Viewed: 100 - Published at: 8 years ago
Ingredients
- 4 pounds small red potatoes, scrubbed and cut into 1/2-inch dice
- 2 large rosemary sprigs, cut into 1-inch lengths
- 3/4 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- 2 dozen large eggs
- Romesco Sauce and thickly sliced dry-cured chorizo, for serving
Method
- Preheat the oven to 400.
- On 2 large rimmed baking sheets, toss the potatoes with the rosemary and 1/2 cup of the olive oil.
- Season with salt and pepper and roast for 35 minutes, turning once or twice, until tender and browned.
- Discard the rosemary sprigs.
- Reduce the oven temperature to 350.
- Crack half of the eggs into a large bowl.
- Season with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and beat well.
- Pour 2 tablespoons of the olive oil into a 10-inch cast-iron skillet.
- Add half of the potatoes and cook over moderately high heat until they are warmed through.
- Pour the beaten eggs over the potatoes and cook for 2 to 3 minutes, or until set and golden around the rim.
- Transfer the skillet to the oven and bake the frittata for 15 minutes, or until it is just set in the center.
- Let cool slightly, then turn the frittata out onto a plate.
- Invert the frittata again onto another plate so that it is right side up.
- Repeat with the remaining olive oil, eggs and roasted potatoes to make a second frittata.
- Serve the frittatas in wedges with the Romesco Sauce and thickly sliced dry-cured chorizo
