potato, onion, and chard frittata

The parade of potatoes has begun in our CSA box, so I'm beginning my search for ways to use them. I love roasted potatoes, and Brian absolutely adores garlic mashed potatoes, but I honestly don't buy potatoes all that often. However, the lovely little potatoes that arrive in our CSA box every week - Kennebec potatoes, fingerlings, new potatoes, even little round purple potatoes - are not like the ones you purchase at the grocery. They are earthy, fresh, with a delicate flavor and texture that I really like.

This week I was looking for ways to use things I already had on hand, and thought I remembered a potato frittata recipe in an old Martha Stewart Food magazine. The recipe I ended up making was loosely based on the MS Food recipe and a recipe from Molly Katzen's "The Enchanted Broccoli Forest".


Potato, Onion, and Chard Frittata

1 tablespoon unsalted butter
1 tablespoon olive oil
5 small potatoes, scrubbed, peeled, halved lengthwise, and thinly sliced
1 small yellow onion, peeled, halved, and thinly sliced
1 bunch chard leaves, washed and chopped
5 large eggs, lightly beaten
1/2 cup shredded sharp cheddar cheese
1 tablespoon fresh thyme leaves
salt
pepper

Preheat the oven to 350. In an ovenproof 8 - 10 in skillet (preferably cast iron), melt the butter over medium heat. Add the olive oil, stirring it into the butter and swirling to coat the pan. Add the onions, season with salt and pepper, and sautee for about 5 minutes, until beginning to soften. Add the potatoes, stir, and continue cooking until the potatoes are tender (10 - 15 minutes more). When the potatoes and onions are tender, stir in the chard until wilted. Season to taste with salt and pepper, and stir in the fresh thyme.

Remove from heat, and add beaten eggs to the skillet. Add cheese, and stir lightly. Bake for about 15 minutes, or until set.

You could add lots of other types of vegetables or fresh herbs to this frittata. Add an egg or two more if you go much beyond the volume of the vegetables I've listed here.



On the first night we had this with a tomato, basil, and fresh mozzarella salad and some sliced cucumbers. It also goes really well with a fresh fruit salad and makes great leftovers.