When the weather warms up enough, you’ll want to dine al fresco with your loved ones in your garden. Whether you’re hosting a Sunday breakfast or looking for a hearty weeknight dinner, check out Carla’s Potato and Spring Pea Frittata recipe from his Mangini’s new cookbook . person who eats vegetablesfits the bill.
“The Spanish tortilla, an open-faced omelet stuffed with potatoes boiled in olive oil, was the inspiration for this frittata,” Mangini writes. “Potatoes are heavy, eggs are light. Sliced and served with a colorful salad, it’s a favorite for special occasion brunch. Cut into small squares to anchor a happy hour grazing board. Perhaps sautéed asparagus. It would make a great dinner.”
As you can see, the frittata is flexible in pairing with sides and can be served hot, at room temperature, or cold. Are there any shortcuts that I shouldn’t use? If you add frozen peas, there will be too much water. Buy fresh peas already shelled to save preparation time.
Excerpt from THE VEGETABLE EATER: A new handbook for vegetarian cooking Written by Carla Mangini. Workman Publishing © 2024
1. Place rack in center position and heat oven to 375°F.
2. Heat the oil and garlic in a large skillet over medium heat. Once the garlic begins to boil, cook, stirring frequently, until golden and fragrant, about 1 minute. Potatoes tend to stick together, so be sure to stir to separate them. Cook, stirring occasionally, until potatoes are tender and lightly browned in spots, 8 to 10 minutes. (If the potatoes brown too quickly or if the edges start to burn before they are cooked through, reduce the heat.)
3. Remove the large pieces of crushed garlic with a slotted spoon and stir in the peas. Season potatoes and peas evenly with 1 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until peas are warmed through, about 1 minute. Using a slotted spoon, transfer the potato and pea mixture to a large liquid-measuring cup or colander set over a bowl to drain off more oil. Reserve 2 tablespoons of oil.
4. In a large bowl, combine eggs, cream, 1 teaspoon lemon zest, 1 tablespoon chives, dill, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add potatoes and peas and stir until evenly mixed.
5. Heat the reserved oil in a medium cast-iron skillet or oven-safe nonstick skillet over medium-low heat. Apply oil evenly to the bottom and bottom of the skillet, being careful not to spill the hot oil down the sides. Carefully pour the filling into the pan, using tongs if necessary to spread the potatoes evenly. Cook for 5 to 6 minutes, until the eggs are set along the outside edges of the pan. Crumble the goat cheese evenly over the top. Sprinkle remaining 1/2 teaspoon lemon zest over goat cheese.
6. Transfer the dish to the oven and bake for 15-18 minutes, until the center is just set. Remove the skillet from the oven, being careful with the hot handles. Let the frittata cool for about 5 minutes. Run a silicone spatula around the edge to loosen it from the sides of the pan. (If you don’t want to cut the frittata in the skillet, insert a spatula under it and gently lift it up and transfer it to a cutting board.)
4. If desired, sprinkle the frittata with the remaining chopped chives and flaky sea salt. It can be cut into wedges for a main dish or into small squares for an appetizer.
