Potato And Dill Frittata Recipe
Red potatoes sautéed with fresh dill, shallots and white wine, then baked with eggs and served with hollandaise and sour cream. Choice of toast or biscuit.
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Ingredients
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Potato & Shallot Base
Egg Mixture
Finishing & Garnish
Method
Potato & Shallot Base
- 1
Preheat and prepare potatoes
Preheat the oven to 375°F (190°C). Wash and dry the red potatoes. Dice into roughly 1/2-inch cubes so they cook evenly.
- 2
Sauté potatoes
Heat a 10- to 12-inch ovenproof skillet over medium heat. Add the butter and olive oil and let the butter melt and foam. Add the diced potatoes in an even layer, sprinkle with 1 tsp salt and 1 tsp black pepper, and cook, stirring occasionally, until the potatoes begin to brown and are tender when pierced with a fork, about 10–12 minutes. Reduce heat if browning too quickly.
- 3
Add shallots, garlic and wine
Add the sliced shallots and cook for 2–3 minutes until softened. Add the minced garlic and cook 30 seconds more until fragrant. Pour in the white wine and cook until the wine mostly evaporates and the shallots are glazed, about 1–2 minutes.
- 4
Egg Mixture
- 5
Whisk eggs and dairy
In a medium bowl, crack 8 large eggs and whisk until homogenous. Whisk in 1 cup half-and-half, 1 tbsp grated Parmesan, 1/2 tsp salt, and 1/2 tsp black pepper until combined.
- 6
- 7
Bake
Transfer the skillet to the preheated oven. Bake until the center is set but still slightly jiggly and the top is lightly golden, about 18–22 minutes. For a browned top, place under a broiler for 1–2 minutes, watching closely to avoid burning.
Finishing & Serve
- 8
Rest
Remove the frittata from the oven and let rest in the skillet for 5 minutes so it finishes setting.
- 9
Plate and garnish
Slice the frittata into 6–8 wedges. Spoon 1/2 cup hollandaise over individual slices or serve on the side. Add a dollop (about 1 tbsp per serving) of sour cream to each plate and sprinkle with 1 tbsp minced fresh dill for garnish. Serve with choice of 2 slices of toast or 2 biscuits per order and an extra pat of butter if desired.
- 10
Optional reheating/holding
If holding before service, keep warm in a low oven (200°F/95°C) covered. Reheat gently to avoid overcooking the eggs.
