The combination might sound boring, but it isn't. "Art of Eating" editor Edward Behr learned it from Lucy Dinapoli, whose mother came from Catania, Sicily. He cooked the frittata in a heavy, well-seasoned 10-inch cast-iron skillet, with a lid borrowed from another pot.
You'll notice that Behr calls for "excellent, fresh-tasting olive oil" here; for best results, try to use oil that was harvested this fall season. We found a nice Italian brand at Dean & Deluca.
It's good hot or cool or as leftovers, in a sandwich with crusty Italian bread.
Servings: 2 - 4
Yield: Makes 2 main-course servings or 4 first-course servings
- 5 tablespoons excellent, fresh-tasting olive oil (see headnote)
- 1 large (12 ounces) russet potato, cut into quarters, then cut into 1/4-inch slices
- 1 medium green bell pepper, stemmed, seeded and cut into thin slices
- 1 medium onion, cut into thin slices
- 1 medium clove garlic, very finely chopped
- 6 large eggs
- Kosher salt or fine sea salt
- Freshly ground black pepper
Line a platter with a few layers of paper towels.
Working in batches if necessary, heat 3 tablespoons of the oil in a medium skillet over medium-low heat. Add the potato slices and cook for a total of 5 minutes, turning them after 3 minutes, until browned and cooked through, then transfer to the paper-towel-lined platter to drain. There should be no need to add oil. Keep the skillet (with the oil) over medium-low heat.
Meanwhile, heat the remaining 2 tablespoons of oil in a separate medium skillet or saute pan over medium heat. Add the pepper, onion and garlic; cook for about 10 minutes, stirring a few times, so the onion and pepper are soft.
Return the potatoes to the skillet with the oil. Add the pepper-garlic mixture and increase the heat to medium-high. Whisk the eggs with the salt and pepper (to taste) in a bowl, then immediately pour into the skillet, covering the vegetables as much as possible. Reduce the heat to low, cover tightly with a lid and cook undisturbed for 10 to 15 minutes, until the eggs are almost set.
Uncover and place a plate over the skillet. Carefully invert the frittata onto the plate, then slip the frittata back into the skillet and cook for a few minutes, just long enough to set the other side.
(Alternatively, if your skillet is ovenproof, you can finish the frittata under the broiler.)
Cut into slices; serve right away.
Adapted from Behr's "The Art of Eating Cookbook: Essential Recipes From the First 25 Years" (University of California Press, November 2011).
Tested by Frances Stead Sellers.
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