Potato and Chive Frittata

This is how eggs, garden chives, and a leftover baked potato become dinner.

I've been obsessed with frittatas ever since I was a meek exchange student at la Universidad de Santander in northern Spain. During class breaks (much needed since trying to learn in another language was EXHAUSTING), the cafeteria had sandwiches and cookies and fruit, but I nearly always spent my pesetas on a slice of potato frittata, or what they called tortilla. Just potatoes and eggs, maybe a bit of onion, but somehow it was always perfect.

In the nearly 15 years since then, I've made many attempts at making tortilla española, ruining plenty of them under the mistaken assumption that they need to be flipped at some point. Once I discovered the magic of the broiler, my frittatas started turning out well much more consistently.

So on a recent summer evening, wondering what to eat that's quick, nourishing, and just uses ingredients I had on hand, I made this frittata. A leftover baked potato, chopped and lightly fried in olive oil in a cast iron pan. Farm eggs, well beaten, with a generous topping of garden chives. A quick fry on the stove top, then finished under the broiler. Ta-da: perfect summer dinner.

I suppose I should've served this with a salad of baby greens with a light vinaigrette, perhaps a cold pinot gris and some crudités. But no, instead I ended up making a big pitcher of orange julius and called it good.

Potato and Chive Frittata
If you don't have chives, substitute some chopped onion and fry them until softened along with the potato.

1 large or 2 small leftover baked potatoes, roughly chopped
8 eggs, beaten
A generous handful of chives, chopped
Salt and pepper
Olive oil

Heat about 4 Tbls. of olive oil over medium heat in a large cast iron skillet. Add potatoes, season with salt and pepper, and fry until lightly browned, about 5 mins. Pour eggs over potatoes, then immediately sprinkle chives over the top, poking some into the egg base if they are sticking out (I prefer this to mixing the chives in the egg so I don't get burnt chive on the bottom). Season lightly with salt and pepper, and cook over medium heat, not stirring but maintaining moderate heat so it doesn't burn on the bottom (you may need to lower heat at some point), until the frittata is set on the edges but still wobbly in the middle.

Meanwhile, preheat the broiler and set a rack to the highest point directly under the broiler. When the frittata edges are set, transfer to broiler and cook until middle is set and the top is starting to brown, about 3 mins.  Watch it carefully as it can burn quickly under the broiler. When done, remove, let rest in the pan for a few minutes, transfer to serving plate and slice. Best served warm or at room temperature, although I'm not above enjoying a slice of cold frittata as well.