ROSEMARY POTATO & CARAMELIZED ONION FRITTATA WITH GORGONZOLA
Steps:
- Caramelized Onions; In a medium nonstick skillet, melt the butter over medium heat. Add the onions, salt and the 1/8 teaspoon pepper. Cook, stirring to avoid sorching, until the onions are very soft and deep golden brown about 12-15 minutes. Stir in vinegar and sugar then cook until the vinegar is reduced to a glaze, about 1 minute. Keep the onions warm Frittata; Boil potatoes in salted water for 10 minutes. Drain and rinse under cold water until cool enough to handle. Cut into 1/2 inch thick slices and then chop coarsely. In a 9 to 10 inch nonstick ovenproof skillet, heat the oil over medium heat, add the potatoes 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook uncovered, turning the potatoes occasionally, until they are browned and tender, 12 to 15 minutes. Spread the potatoes as evenly as possible in the skillet. Position the broiler rack about 6 inches from the source of heat and preheat the broiler. In a medium bowl whisk the eggs, rosemary and remaining 1/2 teaspoons salt and 1/4 teaspoon pepper until well combined. Pour over the potatoesand reduce the heat to medium-low. Using a rubber spatula, lift up the cooked part of the frittata and tilt the skillet to allow the uncooked eggs to run underneath. Continue cooking, occasionally lifting the frittata and tilting the skillet as described until the top is almost set, approximately 5 minutes. Sprinkle with the Gorgonzola. Broil until the frittata is puffed and the top is set 1 minute
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Khin Htwe
[email protected]This frittata is a keeper!
Shreya Upreti
[email protected]I'm going to make this frittata again and again.
Charm Webster
[email protected]I've never made a frittata before, but this recipe was easy to follow and the frittata turned out great.
Pavi Pavitharan
[email protected]This is the best frittata recipe I've ever tried.
Emmanuel Charo
[email protected]I'm not a big fan of eggs, but this frittata was surprisingly good.
Lajla Osmanovic
[email protected]I made this frittata for breakfast and it was the perfect start to my day.
Leilani Isenhower
[email protected]This frittata is a great way to use up leftover potatoes and onions.
Atilola Ziinat
[email protected]I used purple potatoes in this recipe and they gave the frittata a beautiful color.
Gabe Andrew
[email protected]I'm not a fan of rosemary, so I omitted it from the recipe. The frittata was still very flavorful.
sarshi satoru
[email protected]I've made this frittata several times now and it's always a crowd-pleaser.
Umairalirajpoot
[email protected]This frittata is perfect for a quick and easy weeknight meal. I served it with a side salad and it was a complete meal.
Ghayyas Arshad
[email protected]I'm allergic to gorgonzola, so I substituted feta cheese instead. It was still delicious!
Asad Younis
[email protected]The frittata was a little too dry for my taste. I think I should have added more milk or cream.
Kisha Hayes
[email protected]I added some chopped sun-dried tomatoes to the frittata and it gave it a nice tangy flavor.
Deirdie Eaddy
[email protected]This recipe was easy to follow and the frittata turned out great. I used a cast iron skillet and it gave the potatoes a nice crispy crust.
Saaliegah Parker
[email protected]I'm not usually a fan of frittatas, but this one changed my mind. The combination of flavors and textures was amazing.
Sachindra Gautam
[email protected]This frittata was a hit at my brunch party! The flavors of the rosemary, caramelized onions, and gorgonzola paired perfectly together. I'll definitely be making this again.