Potato & Sage Frittata with Fresh Tomatoes

a summertime potato & sage frittata with marinated fresh tomatoes on top servings: 4-6

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1--- Potato & Sage Sauté ---
2. 2Preheat 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. 3Cook for 3 minutes, lower the heat to medium-low, and add the onions.
4. 4Season again, and cook until the onions are soft and caramelized, about 10-12 minutes. Stir in the sage.
5. 5--- Frittata ---
6. 6Meanwhile, combine the eggs, half & half, salt, and pepper. Beat well. Whisk in the parsley, chives, and 2 tablespoons of Pecorino Romano.
7. 7Pour 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. 8Transfer the pan to the oven and cook until the eggs are completely set, about 5-6 minutes (see notes).
9. 9--- Fresh Tomatoes ---
10. 10In a large bowl, toss the tomatoes with the olive oil, parsley, salt, and pepper.
11. 11--- To Serve ---
12. 12Loosen the sides of the frittata with a spatula and slide it out onto a platter.
13. 13Cut a piece and garnish with more Pecorino Romano if desired. Season to taste. Top each piece with the fresh tomatoes.