Frittata of Roasted Tomatoes, Potatoes, Onion, Goat Cheese, and Spinach
Recipe by Chef Spencer Ivankoe
Slow Oven Roasted Tomatoes
Ingredients
6 plum tomatoes
1 tbsp olive oil
Pinch of salt and pepper
Instructions
Preheat oven to 250 degrees
Cut tomatoes into quarters
Place tomatoes onto a baking tray with a rack
Brush the tomatoes with olive oil
Season with salt and pepper
Cook for 1 hour and let cool
Sautéed Onions
Ingredients
1 yellow onion
1 tbsp olive oil
pinch of salt
Instructions
Peel and slice onions thin
In a saute pan, on medium to high heat add 1 tbsp of olive oil
Add onions and cook until slightly caramelized
Roasted Fingerling Potatoes
Ingredients
6 Fingerling Potatoes
6 cups water
olive oil
salt
Instructions
Slice potatoes in half
Add potatoes to 6 cups of cold water and bring to boil in a pot
Add a pinch of salt
Cook for about 7-8 minutes
Strain potatoes and dry well on paper towel
Preheat oven to 450 degrees
Toss potatoes in salt and olive oil
Cook for about 15-20 minutes or until crispy and golden brown
Let Cool
Spinach
Ingredients
3 cups of spinach
6 cups water
salt
ice water in a bowl
Instructions
Bring 6 cups of water to a boil in a pot
Add a pinch of salt and the spinach
Cook for 1 minute
Strain spinach and put into ice water bowl to shock the cooking
Lay spinach on to a paper towel to let dry
The Frittata
Ingredients
12 Eggs
2 tbsp Heavy Cream
3 cups Spinach
5 oz of Goat Cheese
6 Plum Tomatoes (cut into quarters)
6 Fingerling Poatoes (cut in half)
1 Yellow Onion (sliced thin)
5 tbsp Olive Oil
2 tbsp Butter (to grease the pan)
Frisee Lettuce
Radicchio
1/2 cup Fresh Basil (garnish)
Salt and Pepper
Instructions
Preheat oven to 350 degrees
Crack 12 eggs into a bowl
Add 2 tbsp heavy cream
Whisk together
Add the sautéed onion, roasted tomatoes, goat cheese, and spinach (mix together until all is incorporated evenly)
Grease the pan with butter
Add the egg mixture to the pan
Arrange the roasted potatoes on top nicely
Cook for 20-25 minutes until golden brown
Presentation and Garnish
Ingredients
1 cup of thinly sliced fresh basil
Washed and chopped frisee lettuce
Washed and chopped radicchio
1 tbsp olive oil
pinch of salt
Instructions
Slice the frittata like you would a pie
Toss the frisee, radicchio, olive oil, and salt together
On a plate, place a piece of frittata and the salad mixture
Finish with fresh basil on top of frittata