PAN-FRIED POTATO AND FONTINA FRITTATA

Ingredients:

• 1 tablespoon extra-virgin olive oil
• 1 tablespoon unsalted butter
• 3/4 pound small potatoes (preferbly a variety of Fingerling potato, such as French Fingerling, Russian Banana Fingerlin, or Buttercream Fingerling), cut into 1/2-inch-thick pieces
• 1/4 cup chopped mixed fresh herbs (such as parsley, rosemary, thyme, and sage), plus more for garnish
• 8 large eggs
• 6 ounces Fontina cheese, grated
• Coarse salt and freshly ground pepper

Directions:

• Preheat oven to 375°. Heat oil and butter in a 10-inch ovenproof nonstick skillet over medium heat. Add potatoes; season with salt and pepper. Cook, stirring occasionally, until potatoes are tender and golden brown, 12 to 15 minutes. Stir in herbs.


• Meanwhile, whisk the eggs in a medium bowl; season with salt and pepper. Stir in the cheese; pour mixture over potatoes. Stir until eggs begin to set slightly, about 30 seconds. Without stirring, continue cooking until eggs are set on the sides and bottom, about 2 minutes. Transfer skillet to oven; bake until just set, 12 to 15 minutes.


• Slide frittata onto a serving platter, or let cool and slide into a 10-inch pie plate (and cover with a second pie plate) for easy transport. Serve garnished with chopped herbs if desired.

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