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Potato & Caramelized Onion Frittata With Gorgonzola
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- #74631
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
Caramelized Onions
2 tablespoons butter, unsalted
2 large yellow onion, cut 1/8 inch thick
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons balsamic vinegar
1 teaspoon granulated sugar
Frittata
5 medium red potatoes, unpeeled
2 tablespoons olive oil
1 teaspoon salt, divided
1/3 teaspoon freshly ground black pepper, divided
10 large eggs
2 teaspoons fresh rosemary, chopped
2 ounces Gorgonzola cheese, crumbled
directions
For Caramelized Onions: In a medium nonstick skillet, melt the butter over medium heat. Add the onions, salt and pepper.
Cook, stirring often to avoid scorching, until the onions are very soft and deep golden brown, 12 to 15 minutes. Stir in the vinegar and sugar and cook until the vinegar is reduced to a glaze, about 1 minute. Keep the onions warm. (The onions can be prepared up to three days ahead, covered, and refrigerated. Reheat before using.)
For Frittata: Parboil potatoes in salted water for 10 minutes. Drain and rinse under cold water until cool enough to handle. Cut into 1/2-inch-thick slices, then chop coarsely.
In a 9- to 10-inch nonstick ovenproof skillet, heat the oil over medium heat. Add the potatoes, half the salt and 2/3 of the pepper. Cook, uncovered, turning the potatoes occasionally, until they are browned and tender, 12 to 15 minutes. Spread the potatoes as evenly as possible in the skillet.
Position the broiler rack about 6 inches from the source of heat and preheat the broiler.
In a medium bowl, whisk the eggs, rosemary and remaining salt and pepper until well-combined. Pour over the potatoes and reduce the heat to medium-low. Using a rubber spatula, lift up the cooked part of the frittata and tilt the skillet to allow the uncooked eggs to run underneath. Continue cooking, occasionally lifting the frittata and tilting the skillet as described until the top is almost set, approximately 5 minutes. Sprinkle with the Gorgonzola.
Broil until the frittata is puffed and the top is set, approximately 1 minute.
To serve, spread the top of the frittata with the warm onions and cut into wedges. Serve hot or warm.
added by
twbart72
nutrition data
298 calories, 20 grams fat, 17 grams carbohydrates, 14 grams protein per serving.
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reviews & comments
October 9, 2013
What is with people adding sugar to caramelized onions? DON'T DO IT! They get their sweetness from salt, skip the sugar and just let them cook longer. 15 minutes isn't long enough to really bring out their NATURAL sweetness. You need at least 30 minutes, an hour is better. And use low heat. I skipped the sugar part and made them the way you are supposed to. I then followed the rest of the recipe which makes for a proper frittata.
August 5, 2013
Needed an impressive egg dish to serve some friends and this was definitely it! The caramalized onions are amazing. The whole dish is amazing!