Wild Mushroom Frittata Recipe

Preheat oven to 425°F (220°C). Toss diced potatoes with 2 tbs olive oil, paprika, onion powder, 0.75 tsp salt and 0.25 tsp pepper on a rimmed baking sheet in a single layer.

Roast for 25–30 minutes, turning once halfway, until golden brown and crisp. Keep warm or reheat briefly before serving.

While potatoes roast, heat 1 tbs olive oil and 1 tsp butter in a medium skillet over medium-low heat. Add the thinly sliced onion and 0.25 tsp salt.

Cook slowly, stirring every few minutes, for 20–25 minutes until deep golden brown. If onions are drying, add 1–2 tbs water. Stir in 0.5 tsp brown sugar in the last 5 minutes to deepen color and flavor. Remove from pan and set aside.

Increase heat to medium-high and in a large ovenproof 10-inch skillet heat 1 tbs olive oil and 2 tbs butter until foaming.

Add sliced mushrooms in a single layer (work in batches if necessary). Sprinkle 0.5 tsp salt and 0.25 tsp pepper. Sauté undisturbed 4–5 minutes until browned, then stir and cook another 2–3 minutes until mushrooms are deeply caramelized. Add minced garlic and cook 30 seconds until fragrant.

Add spinach in handfuls, stirring until wilted — about 1–2 minutes. Season lightly if needed. Transfer mushroom-spinach mixture to a bowl and wipe skillet clean.

Reduce oven temperature to 375°F (190°C). In a large bowl whisk together 8 eggs, 1 cup whole milk, 1 tbs fresh thyme leaves, 1 tsp salt and 1/2 tsp pepper until blended and slightly frothy.

Heat the cleaned 10-inch ovenproof skillet over medium and add 1 tbs neutral oil and 1 tsp butter to coat the bottom. Pour in the egg mixture and cook undisturbed for 2–3 minutes until the edges begin to set but the center is still loose.

Evenly distribute the mushroom-spinach mixture and the caramelized onions over the partially set eggs. Sprinkle crumbled goat cheese (reserve a tablespoon for finishing) across the top.

Cook on the stovetop 1–2 minutes more to set the edges, then transfer the skillet to the oven and bake at 375°F (190°C) for 12–15 minutes, until the frittata is puffed and a knife inserted near the center comes out mostly clean (a slight jiggle is okay).

Remove from oven and let rest 5 minutes. Scatter reserved goat cheese and chopped chives on top and drizzle 1 tsp olive oil. Slice into 6 wedges.

Serve each wedge with a portion of home fries alongside. Optionally garnish with extra thyme sprigs and freshly ground pepper.