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RED ONION, RED POTATO, RUBY CHARD, GOAT CHEESE FRITTATA
2 large stalks ruby chard
2 to 3 tablespoons olive oil
2 cups sliced red onion
2 cups thinly sliced red potato (scrubbed but not peeled)
1 teaspoon salt
2 teaspoons dried rosemary
2 teaspoons minced garlic
8 large eggs
Freshly ground black pepper
4 ounces goat cheese
Remove and mince the chard leaves, and cut the stems in 1/2-inch pieces. Keep the leaves and stems in separate containers, and set aside. Heat 1 tablespoon of the olive oil in a 10-inch skillet with an ovenproof handle, and add the onion, potato, 1/2 teaspoon of the salt, and the rosemary. Saute for about 5 minutes over medium heat, then cover and cook until the potato slices are tender (about 10 minutes). Stir in the chard stems, and saute for about 2 minutes more. Add the chard leaves and the garlic, and saute for another minute, or until the leaves are wilted but still bright green. Remove the pan from the heat.
Break eggs into a very large bowl, add the remaining 1/2 tsp salt, and beat well with a whisk. Add the vegetables, grind in some black pepper, and crumble in the goat cheese. Stir to distribute ingredients evenly.
Clean and dry the skillet and return it to the stove over medium heat. Preheat the broiler. When the skillet is hot again, add the remaining 1 to 2 tablespoons olive oil swirling to coat the pan, then pour in the vegetable-egg mixture. Cook undisturbed over medium heat until the eggs are set on the bottom (3- 4 minutes). Transfer the skillet to the preheated broiler, and broil until the frittata is firm in the center (about 3 minutes).
Remove the pan from the broiler, run a spatula around the edge to loosen the frittata, slide or invert it onto a plate. Serve hot, warm or at room temperature, cut into wedges. Serves 4 to 6 |
