Frittata de Patata y Salvia con Tomates Frescos

Ingredientes

• 1 tbsp olive oil
• 10 oz diced russet potatoes (about 2 potatoes)
• 8 oz sliced yellow onions (about 1 medium onion)
• 1 tbsp chopped fresh sage leaves
• kosher salt & freshly cracked black pepper
• 10 eggs
• 2 tbsp half & half
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped parsley
• 1/2 tbsp chopped fresh chives
• 4 tbsp grated Pecorino Romano
• 10 oz whole milk ricotta cheese
• 7 oz chopped tomatoes
• 1 tbsp olive oil
• 1 tbsp chopped fresh parsley
• 1/4 tsp kosher salt
• 1/8 tsp black pepper

Preparación

1. 1

   --- Potato & Sage Sauté ---

2. 2

   Preheat the oven to 425°F. In a 10-inch sauté pan, heat the olive oil over medium-high heat. Add potatoes and season well with salt and pepper.

3. 3

   Cook for 3 minutes, lower the heat to medium-low, and add the onions.

4. 4

   Season again, and cook until the onions are soft and caramelized, about 10-12 minutes. Stir in the sage.

5. 5

   --- Frittata ---

6. 6

   Meanwhile, combine the eggs, half & half, salt, and pepper. Beat well. Whisk in the parsley, chives, and 2 tablespoons of Pecorino Romano.

7. 7

   Pour this mixture into the pan. Stir gently, but do not let the eggs scramble. Let the eggs cook undisturbed until they set around the edges, about 3-4 minutes. Sprinkle the remaining 2 tablespoons of Pecorino Romano over the top and dollop with ricotta.

8. 8

   Transfer the pan to the oven and cook until the eggs are completely set, about 5-6 minutes (see notes).

9. 9

   --- Fresh Tomatoes ---

10. 10

    In a large bowl, toss the tomatoes with the olive oil, parsley, salt, and pepper.

11. 11

    --- To Serve ---

12. 12

    Loosen the sides of the frittata with a spatula and slide it out onto a platter.

13. 13

    Cut a piece and garnish with more Pecorino Romano if desired. Season to taste. Top each piece with the fresh tomatoes.