Our kids have been big into swim team this summer and so we have had lots of meals at the pool. I am always looking for something to take on the road and this frittata -- that I made for a tasting card for Black Ankle's last wine shipment -- fits the bill. The lighter, fresher flavors go along with the hotter summer weather. Frittatas are among those foods that are perfect for using up leftovers, though, so don't sweat it if you don't have all the ingredients. Just substitute whatever you have on hand.
A toast: to summer!
Potato and Dill Frittata
20 minutes preparation time
35-40 minutes cooking time
2 medium potatoes, peeled and cut into cubes
1 tablespoon olive oil
1/2 cup dill, finely chopped
1/2 cup chives, finely chopped
3 ounces herbed cheese such as Boursin (approximately half a Boursin package)
freshly ground pepper
Preheat oven to 400 degrees.
Put the cubed potatoes in a small saucepan and cover them with water. Bring to a boil and let simmer until the potatoes are tender when pierced with a fork but still hold their shape, 6-8 minutes, depending on the size of the potato cubes. Drain into a colander and rinse with cold water to stop the cooking process.
In a large bowl, scramble the eggs and add the chives and dill. Add the potatoes, salt (at least a teaspoon) and pepper. Crumble in the Boursin and whisk again.
Heat the olive oil over medium-high heat in a 9-inch frying pan with a heatproof handle. When the oil begins to simmer, carefully swirl it around the pan to completely coat the bottom and sides. Whisk the egg mixture once or twice to unsettle the herbs and cheese and then immediately pour the mixture into the hot pan. Reduce the heat to medium-low.
Cook until the edges of the frittata are set, about 10 minutes. Keeping the pan level, transfer it to the oven. Cook until the frittata is cooked through and lightly browned on top, about 15 minutes.
Remove and keep a pot holder or oven mitt over the handle. Slide a rubber spatula under the frittata and slip it out of the pan onto a serving plate. Serve immediately or at room temperature. The frittata will keep for a couple of days in the refrigerator.