INGREDIENTS:
1 medium brown onion, medium diced 1 tablespoon sherry or balsamic vinegar 3 medium potatoes such as Romanze, Red-Gold, or Desiree 1 bunch of arugula, heavy stems removed, and leaves washed 2 cloves garlic, peeled, de-germed, and minced 2 tablespoons water 6 eggs, beaten with the water and 2 tablespoons olive oil 2 tablespoons olive oil plus more as needed Salt and fresh ground pepper to taste 2 teaspoons fresh minced herbs or ½ dried, such as thyme, oregano, or a mixture ½ cup of coarse grated mozzarella and Parmesan cheeses, mixed
METHOD:
Place the potatoes in a pot and cover by at least 1 inch of water. Salt the water generously, then simmer the potatoes until easily pierced with the tip of a knife. Remove from the water and allow to cool a bit. Slice into ¼ inch slices. Put the slices into a non-reactive bowl and lightly oil, tossing to coat. Season lightly with salt and pepper.
Preheat the oven to 400°F.
Heat a 10-inch non-stick or well-seasoned frying pan over medium heat.
Film the pan with olive oil, and when it begins to shiver in the pan, add the onions. Toss to coat evenly. Sauté until the onions are softened and lightly golden.
When the onions are done, remove from the pan. Lightly oil the pan and add the potato slices. Cook to just brown them on both sides.
Add the arugula to the pan, and toss to coat with onions and oil. Sauté until wilted and liquid from greens has evaporated. Season well with salt and pepper. Drizzle the vinegar over the greens and toss to coat. Cook until vinegar is reduced by 80 percent.
Make a small hole in the center of the ingredients in the pan, and add the garlic. Cook until soft and fragrant. Add the onions back into the pan, and toss the vegetables in the pan to mix garlic evenly amongst the rest.
While the greens cook, beat the eggs with the water and oil. Season with salt and pepper, and add the herbs.
When the onions have warmed up again, increase heat to medium-high. Check to see that the pan bottom still has a film of oil. If not, add a little oil to the pan and wait until it is warm. When the pan is hot, add the eggs. Allow to start cooking, and when the edges seem to have firmed a bit, lift the edge of the eggs and allow the uncooked egg to run under the edge. When lifting, it is okay to tip the pan to encourage the eggs to flow well. Sprinkle the cheese over the top, but not too close to the edge. (You do not want the cheese to run under the eggs or it will stick to the bottom of the pan, fusing the frittata in place.) When most of the loose egg is moved under the edge, transfer the pan to the pre-heated oven. Place in the center of the oven, and cook until the eggs are set, around 10 minutes roughly.
Remove the pan from the oven and give a little shake to loosen the frittata. If it seems not to be a solid mass, return to the oven for 5 minutes. Retrieve from the oven, and shake to loosen. You might need to run a thin spatula around the edge to loosen the frittata. Slide onto a large plate and let cool a little before cutting into wedges to serve.
Chef’s Notes and Tips:
This dish is good hot or at room temp or a little cool. Serve as a light meal or use as an hors d’oeurve. As an hors d’oeurve, cut the frittata into diamonds by making slices 1½ inches apart, then rotating the frittata 45 degrees and repeating. If you wish, omit the potatoes and use two or three seeded and diced potatoes. Add the tomatoes after the onions are done (don’t bother removing the onions from the pan), cooking just long enough for the tomatoes to start breaking down. Add the arugula and cook everything long enough to evaporate the liquids from the greens and tomatoes, then proceed as above.
Serves: 4 (or 10 if used as an hors d’oeurve)
Source: Chef Andrew E Cohen
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