Herb-Infused Potato and Gorgonzola Frittata with Sweet Caramelized Onions
Elevate your breakfast experience with this delectable Herb-Infused Potato and Gorgonzola Frittata, complemented by sweet, caramelized onions. Perfectly cooked thin slices of red potatoes blend effortlessly with the rich flavors of gorgonzola cheese and fresh rosemary, all held together by fluffy, whisked eggs. This dish is not only visually appealing but also bursting with flavors that will awaken your palate. Best cooked in a cast iron skillet, this frittata is an ideal choice for a leisurely brunch or a satisfying breakfast. While the caramelized onions add a sweet touch, feel free to adjust them based on your preferences. Serve it hot or warm, and enjoy a hearty slice of comfort food that pairs beautifully with a simple salad for a complete meal.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
butter
2 (tablespoons)
onions
2 (large, cut into 1/8 inch thick slices)
eggs
10 (large)
balsamic vinegar
2 (tablespoons)
sugar
1 (teaspoon)
red potatoes
5 (medium, unpeeled)
olive oil
2 (tablespoons)
fresh rosemary
2 (teaspoons, chopped)
gorgonzola
2 (ounces, crumbled)
salt and pepper
to taste
Instructions
1
Begin by boiling the red potatoes in generously salted water for about 10 minutes, until just tender. Drain and set aside.
2
In a medium skillet, melt the butter over medium heat. Add the sliced onions along with 1/4 teaspoon of salt and a dash of pepper. Cook the onions, stirring frequently, until they become very soft and transform into a deep golden brown, approximately 12 to 15 minutes.
3
Once the onions are caramelized, stir in the balsamic vinegar and sugar, cooking for an additional minute until everything is beautifully glazed. Cover the skillet to keep the onions warm.
4
Slice the boiled potatoes into 1/2 inch thick rounds, then coarsely chop them into pieces.
5
Heat olive oil in a large oven-proof skillet over medium heat. Add the chopped potatoes, seasoning with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook the potatoes uncovered, turning occasionally, until they are lightly browned on all sides, which will take about 12 to 15 minutes.
6
While the potatoes are cooking, preheat your broiler to high.
7
In a medium bowl, whisk together the eggs, chopped rosemary, and about 1/2 teaspoon salt and 1/4 teaspoon pepper until well combined.
8
Pour the egg mixture over the browned potatoes in the skillet. Reduce the heat to medium-low and allow the frittata to cook undisturbed until the edges begin to set. To ensure even cooking, carefully lift one edge of the frittata and tilt the skillet to allow the uncooked egg to flow underneath.
9
Once the frittata top is almost set (about 5 minutes), sprinkle the surface with crumbled gorgonzola cheese. Immediately transfer the skillet under the broiler and cook for about 1 minute, or until the top is puffed and set.
10
To serve, delicately spread the sweet caramelized onions over the frittata and slice into wedges. This dish can be enjoyed hot or warm and pairs wonderfully with a side salad.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main dish in this recipe?
The dish is an Herb-Infused Potato and Gorgonzola Frittata with Sweet Caramelized Onions.
What kind of potatoes are best for this frittata?
The recipe recommends using medium red potatoes, unpeeled.
How long should the red potatoes be boiled?
Boil the potatoes in salted water for about 10 minutes until they are just tender.
What ingredients are needed for the caramelized onions?
You will need 2 large onions, butter, salt, pepper, balsamic vinegar, and sugar.
How long does it take to caramelize the onions?
The onions take approximately 12 to 15 minutes to become soft and deep golden brown.
What type of cheese provides the rich flavor in this dish?
The recipe uses 2 ounces of crumbled gorgonzola cheese.
How many eggs are required for the frittata?
This recipe requires 10 large eggs.
Which fresh herb is infused into the egg mixture?
Freshly chopped rosemary is used to infuse the eggs.
What type of skillet is recommended for cooking the frittata?
A large oven-proof skillet, such as a cast iron skillet, is ideal for this recipe.
How thick should the potatoes be sliced?
The boiled potatoes should be sliced into 1/2 inch thick rounds before being coarsely chopped.
What is the broiler setting for finishing the frittata?
The broiler should be set to high.
How long do the chopped potatoes cook in the skillet?
Cook the potatoes in olive oil for about 12 to 15 minutes until they are lightly browned.
When do you add the balsamic vinegar and sugar to the onions?
Add them once the onions are caramelized and cook for an additional minute until glazed.
How do you ensure the frittata eggs cook evenly in the skillet?
Carefully lift one edge of the frittata and tilt the skillet so the uncooked egg flows underneath.
At what heat setting should the egg mixture be cooked?
The heat should be reduced to medium-low once the egg mixture is added to the skillet.
When should the gorgonzola cheese be added?
Sprinkle the cheese over the surface once the top of the frittata is almost set.
How long should the frittata stay under the broiler?
Broil for about 1 minute or until the top is puffed and set.
Is it necessary to peel the red potatoes?
No, the recipe specifies using unpeeled red potatoes.
What is the suggested side dish for this meal?
This frittata pairs beautifully with a simple side salad.
Can the amount of caramelized onions be adjusted?
Yes, feel free to adjust the amount of caramelized onions based on your personal preference.
What oil is used to brown the potatoes?
The recipe uses 2 tablespoons of olive oil for browning the potatoes.
How should the onions be sliced?
The onions should be cut into thin, 1/8 inch thick slices.
What is the first step in preparing the potatoes?
The first step is boiling them in generously salted water.
What texture should the egg mixture have?
The eggs should be whisked until they are well combined and fluffy.
How is the frittata served?
Spread the caramelized onions over the top and slice the frittata into wedges.
Can this dish be served cold?
The recipe suggests serving it hot or warm for the best experience.
What gives the onions their sweet, glazed finish?
The combination of balsamic vinegar and a teaspoon of sugar creates the glaze.
How many people does this recipe serve?
While not explicitly stated, a 10-egg frittata typically serves 4 to 6 people.
What should the potatoes look like after skillet cooking?
They should be lightly browned on all sides.
Is this recipe suitable for breakfast or brunch?
Yes, it is specifically described as an ideal choice for a leisurely brunch or a satisfying breakfast.