roasted tomato and home fry frittata

November 4, 2017

Perfect recipe for those locally-sourced eggs from our market.




roasted tomato and home fry frittata


Makes (1) 9-inch quiche or (3) 3-inch individual quiches


For roasted tomatoes:
1 pound heirloom tomatoes
1/4 cup olive oil
1/4 cup shredded fresh basil
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
5 whole garlic scapes or 3 finely chopped cloves of garlic


For the home fries:
6 medium Yukon Gold potatoes, julienned
2 medium sweet potatoes, julienned
4 cups vegetable or canola oil
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon chili powder
1 teaspoon kosher salt


Build the Frittata:
9 large fresh farm eggs
1/4 cup whole milk
1/4 cup heavy cream
1 cup goat cheese, crumbled
1/2 cup Parmesan, shredded
1 shallot, finely diced
3 garlic cloves, minced
Fresh basil and thyme for garnish
1 Roasted heirloom tomato recipe
1 Home fry recipe


Roast tomatoes:

1. Preheat oven to 400 degrees and line a baking sheet with parchment paper. You can also use a non-stick baking pan or large glass Pyrex.
2. Rinse tomatoes and slice larger ones in half or quarters. Leave cherry tomatoes or smaller tomatoes whole.
3. Place the 1/4 cup of shredded basil in a large bowl, then add tomatoes.
4. Toss with 1/4 cup olive oil and spread evenly on prepared pans.
5. Sprinkle salt and pepper and roast for 30-45 minutes or until tomatoes begin to brown on top.
6. Set aside to cool.


Fry home fries:
1. Heat your oil on medium high in a large heavy-bottomed skillet to about 375 degrees.
2. Test for readiness with a fry to see if it sizzles. When ready, drop in handfuls carefully into oil, making sure to spread fries evenly throughout the pan so everything cooks evenly. Make sure oil covers fries.
3. Let cook for about 2-3 minutes, then remove from oil and place on a paper bag to soak up grease. Repeat this step until all your potatoes have been fried.
4. Let grease reheat then begin the process again, refrying all the fries until they become a crisp golden brown, about 10 minutes each batch.
5. Set aside to use in your frittatas.


Build the frittata:
1. Preheat oven to 325 degrees.
2. Prepare a 9-inch or 3 3-inch pie dishes by spraying with olive oil and thoroughly greasing the pans so the eggs don’t stick.
3. Beat your eggs until they turn a lighter yellow and begin to foam a bit — about 10 minutes.
4. Begin to add the milk and cream slowly to the eggs, then whisk again for a few more minutes to incorporate. Add half the goat cheese to this mixture, whisking until completely combined.
5. Saute garlic and shallots in a small pan until translucent, mix into your egg mixture.
6. Layer your home fries in pie dishes. Spread evenly so the fries double as a crust.
7. Sprinkle fries with goat cheese, half the Parmesan and season well.
8. Slowly pour egg mixture over homefries and cheese, shaking dish a little to make sure you get egg incorporated well in all the nooks and crannies.
9. Layer your roasted tomatoes evenly throughout your dishes, then sprinkle the top with Parmesan and fresh basil.
10. Bake in the oven for approximately 20 minutes, then check. Turn around if needed in the oven to ensure even cooking.
11. Frittatas are done when the middle begins to solidify and not jiggle. Bake until top begins to brown slightly, 5-10 minutes more. Sometimes I like to broil the top to make sure the cheese melts, the top browns well and the last bit of egg is cooked on the top — about 3-5 minutes, but you have to watch very closely so you don’t burn it.
12. Remove frittatas when done and let cool and serve.

Store leftovers in an airtight container for up to a week, or freeze for up to 3 months.

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