Roasted Tomato and Potato Frittata Recipe by Mangia
Roasted Tomato and Potato Frittata
Given how successful a Spanish tortilla is served as a panino, we thought we'd try it with another open-faced omelet: the Italian frittata. No surprises here-it works beautifully, too. In fact, when it comes to the perfect example of room temperature food, there may be no better example than the frittata. Serve it as suggested below or in larger pieces for a superb brunch, late-morning breakfast, or late-evening snack.
A preparation note: While there are few ways to use leftover roasted potatoes that we can recommend, this recipe happens to be an exception. They work deliciously here.
Ingredients
- 3 large redskin potatoes
- 2 tablespoons of extra-virgin olive oil
- Salt
- Freshly ground black pepper
- 2 ounces pancetta Italian bacon
- 12 roasted plum tomato halves
- 1 dozen large eggs
- ¼ cup of milk
- Ciabatta or a baguette for serving
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Scrub the potatoes, and cut them into ½ -inch cubes. Coat with the olive oil and season with salt and pepper. Spread the potatoes on a baking sheet and roast until golden brown, about 30 minutes. Remove and let cool. Leave the oven set at 400 degrees Fahrenheit.
- Cut the pancetta into ¼-inch dice. Saute it in a 10-inch nonstick ovenproof skillet over medium heat, stirring, until the fat has rendered and the pancetta is golden brown. Transfer to paper towels to drain.
- Remove all but 2 tablespoons of the fat in the skillet. Add the roasted tomatoes and potatoes and the pancetta to the pan and spread in an even layer to cover the bottom.
- In a large bowl, beat the eggs together with the milk. Pour the egg mixture over the vegetables in the skillet. Place the skillet in the oven and bake until the omelet is set, 15 to 20 minutes. Let cool.
- Loosen the edges of the frittata with a knife. Cover the skillet with a serving platter, turn the skillet upside down, and unmold the frittata onto the platter. Cut the frittata into wedges. Serve on slices of the ciabatta or baguette.
