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Corn and Potato Frittata

Corn and Potato Frittata

Corn is one of those foods which has strong comfort anchors, and combined with potatoes and eggs in the form of a frittata and you have a main dish, a side course, a buffet item. The Italian omlet sounds and looks similar to it French cousin quiche but the difference stops there.  I never used to make anything like a frittata but since I adapted this recipe, it has come into regular rotation year round; when the mood strikes, nothing else will do.

You may find all sorts of funny “fold-over” pans to help with the formation of the frittata but this sort of gimickry has no place in your kitchen.  Reach instead for one of the primary weapons in your kitchen arsenal, the cast iron skillet.  If you don’t have one, for $20, what are you waiting for?

Corn is not always associated with a frittata but it works more than well.  This recipe bypasses the normal greasy or dry results of many recipes.  Best warm but works cold.  Very filling for any meal of the day.  

 Ingredients

  • 1 large russet/Idaho potato, peeled and diced into ¼ inch pieces, rinsed under cold water to remove excess starch
  • 4 eggs
  • 2 cups corn kernels, frozen works great or fresh off the cob
  • 6 scallions - white and green sections separated and chopped into 1/8 inch slices
  • 2 cloves garlic, minced
  • 6 tablespoons olive oil
  • 6 ounces cheddar, grated
  • 6 ounces sliced and cut into ½ inch squares

 Procedure

  1. Pour 3 tablespoons of the oil into a cast iron skillet and bring the heat to medium. Other oven safe skillets will work but cast iron is best.
  2. Add the chopped white parts of the scallions and the garlic and sauté until translucent.
  3. Add the diced potato and reduce the heat to medium-low and cook until soft, about 10 to 15 minutes. If the potatoes stick, add a bit more oil but persist. The stuff at the bottom will come out without issue later.
  4. Add the corn kernels, season heavily with salt and pepper, and cook for 1 minute if corn is frozen and 3 minutes if fresh.
  5. Preheat the broiler.
  6. Whisk together the eggs, green parts of the scallion and cheddar. Add the ham if using. Take the potato mixture from the pan and stir into the eggs.
  7. Wipe or scrape out the skillet.
  8. Pour the last 3 tablespoon of the oil into the skillet. Turn the heat to medium-high.
  9. Pour in the egg mixture and cook for 6 minutes, shaking the pan every 1 minute or so.
  10. Place the skillet underneath the broiler for 2 to 3 minutes.
  11. Season with salt and pepper, and serve like pie.
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April 21st, 2009 | Category: Italy, Recipes, Vegetarian |

22 comments to Corn and Potato Frittata

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