Smokey Onion and Red Potato Frittata

 

 

This recipe for Smokey Onion and Red Potato Frittata comes from my son, Erik... and it's just delicious!
 

He loves inventing recipes...  he is the best at using what's available in the fridge and the market...  and some of his inventions have some unusual ingredients... this was no exception...
 

The coffee ... while it may seem odd... actually enhances the barbeque sauce... try it.. you'll like it!
 

TIPS
 

Make sure to thinly slice the red potato... this is key...  that way it doesn't weigh down the frittata.

He used a heavy pan to cook the onions and potatoes.... he used a Le Creuset pan I gave him... I know.. I created a monster in the kitchen.. he loves really good cookware.
 

He highly recommends that you allow the potato mixture to cool before adding it to your pie plate ... this is key....  because you want to make sure the cheese does not melt before going in the oven.
 

He also likes to make sure the cheese is a little cool so ... it slices easier and to avoid melting before it goes into the oven.
 

Make sure to thinly slice the pepper jack ...not paper thin because it will crumble but thin enough that it will melt easily. 

I hope you try this delicious and easy dish... perfect for a weekend brunch!










Recipe:  Smokey Onion and  Red Potato Frittata

All you need: 

4 whole eggs (I prefer slightly room temp)

3 eggs whites (ditto on the temp)

1 Vidalia (sweet) onion, chopped

1 red potato, thinly sliced

4 oz. pepper jack, thinly sliced

1/2 cup coffee

1 large tablespoon barbecue sauce

1 tablespoon olive oil

1/2 teaspoon salt
 

1 teaspoon cornstarch 

Paprika for dusting

Tools needed: 

1 10 inch glass pie plate

1 mixing bowl

1 shallow pan

1 whisk 

All you need to do: 

Preheat oven to 350 degrees F. 

Place the olive oil in a heavy skillet pan.... add the onions, salt and potato and cook over medium heat. 

When onion begins to become slightly translucent and begins to stick on the pan, add the coffee and barbecue sauce.  Stir and reduce heat if needed. 

While the potatoes and onions are cooking....  combine eggs and egg whites beat then add the cornstarch, whisk until smooth. 

Make sure to continually check your onions and potato making sure the liquid becomes absorbed by onions and potato.  Once that has occurred take off it off the heat and allow to cool slightly.  

Prepare your pie plate by first spreading slightly cooled onion potato mixture along bottom. 

Next place thinly sliced cheese on top of mixture (this way you can kinda of control the cheese distribution).  Then pour egg mixture into the pie plate. 

Take a fork and lightly flip or push and poke the mixture throughout so everything is coated.. paying attention to trying to keep the cheese through out. 

Bake in the preheated oven and bake cook for 35- 40 minutes or until a knife inserted in the center comes out clean, the center and sides are firm. 

As it starts to become firm...check periodically and rotate if needed if it starts to  brown.... lower temperature if needed. 

Once it is completely solid... remove the frittata from the oven.  Then allow it to stand for 10-15 minutes.  Either create a tent with foil over (or I placed a glass pan lid on top of dish slightly off kilter to let some steam out while not having it dry out. 

Remove lid or tent and dust with paprika. 

Serve and enjoy!