| FRITTATA WITH RED POTATOES AND DANDELION GREENS |
From Vegetables Every Day, by Jack Bishop. Also good with shiitake
mushrooms added into Step 4.
4 small, red-skinned potatoes, scrubbed
1 bunch dandelion greens that have been washed, stemmed, and
chopped
2 Tbsp extra virgin olive oil
1 medium onion, sliced into thin crescents
2 garlic cloves, minced
Salt and pepper to taste
6 large eggs
1 teaspoon chopped fresh tarragon
Freshly grated Parmesan cheese
1) Preheat oven to 350 F.
2) Steam potatoes in a steamer basket until tender when pierced with
a fork, about 20 minutes. Remove potatoes from water and set them
aside.
3) Bring 2 cups water to a boil in a medium-sized saucepan. Add
dandelion greens and cook briefly, 3 to 4 minutes. Set aside.
4) Heat 1 tablespoon of the oil in a medium-size skillet over medium
heat. Add onion and cook until soft and translucent, about 10 minutes.
Add garlic to onion and cook for 1 to 2 minutes longer. Remove mixture
to a bowl and set aside.
5) Remove skins from potatoes. Cut in half and slice each half into
quarter-inch pieces. Warm the remaining oil in the skillet and add the
potato slices. Toss to brown lightly over medium-high heat, about 5
minutes. Season with salt and pepper.
6) Lightly oil a 9-inch cast-iron or other oven-proof skillet. Layer the
onions, potatoes, and dandelion greens in the pan.
7) Using a fork, beat the eggs with tarragon, salt, and pepper. Pour
over the potato mixture and sprinkle with Parmesan cheese. Bake,
uncovered, for 20 to 30 minutes, or until eggs are set. Serve hot.
mushrooms added into Step 4.
4 small, red-skinned potatoes, scrubbed
1 bunch dandelion greens that have been washed, stemmed, and
chopped
2 Tbsp extra virgin olive oil
1 medium onion, sliced into thin crescents
2 garlic cloves, minced
Salt and pepper to taste
6 large eggs
1 teaspoon chopped fresh tarragon
Freshly grated Parmesan cheese
1) Preheat oven to 350 F.
2) Steam potatoes in a steamer basket until tender when pierced with
a fork, about 20 minutes. Remove potatoes from water and set them
aside.
3) Bring 2 cups water to a boil in a medium-sized saucepan. Add
dandelion greens and cook briefly, 3 to 4 minutes. Set aside.
4) Heat 1 tablespoon of the oil in a medium-size skillet over medium
heat. Add onion and cook until soft and translucent, about 10 minutes.
Add garlic to onion and cook for 1 to 2 minutes longer. Remove mixture
to a bowl and set aside.
5) Remove skins from potatoes. Cut in half and slice each half into
quarter-inch pieces. Warm the remaining oil in the skillet and add the
potato slices. Toss to brown lightly over medium-high heat, about 5
minutes. Season with salt and pepper.
6) Lightly oil a 9-inch cast-iron or other oven-proof skillet. Layer the
onions, potatoes, and dandelion greens in the pan.
7) Using a fork, beat the eggs with tarragon, salt, and pepper. Pour
over the potato mixture and sprinkle with Parmesan cheese. Bake,
uncovered, for 20 to 30 minutes, or until eggs are set. Serve hot.
