ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Potato, Salami, and Cheese Frittata

Yield 4

Ingredients

  • 2 tablespoons cooking oil
  • 1 1/2- pounds baking potato, peeled and cut into 1/2-inch cubes
  • 1/4 teaspoon salt
  • 8 large eggs
  • 1/8 teaspoon fresh-ground black pepper
  • 1/4 cup grated Parmesan
  • 3 ounces sliced hard salami, slices halved and then cut crosswise into thin strips
  • 1 tablespoon butter
  • 1/4 pound mild goat cheese such as Montrachet, crumbled

How to Make It

  1. In a 12-inch nonstick ovenproof frying pan or cast-iron pan, heat 1 tablespoon of the oil over moderate heat. Add the potato and salt and sauté until the potato cubes are brown and just done, about 5 minutes. Remove from the pan and let cool.

  2. In a large bowl, beat the eggs with the pepper and Parmesan. Stir in the salami and the potato.

  3. Add the butter and the remaining 1 tablespoon oil to the pan. Melt the butter over moderate heat. Pour the egg mixture in the pan and reduce the heat to low. Sprinkle the goat cheese over the top. Cook until the eggs are nearly set, 6 to 7 minutes.

  4. Heat the broiler. Broil the frittata 6 inches from the heat, if possible, until the eggs are set, about 2 minutes. Loosen the frittata with a spatula and slide the frittata onto a plate. Cut into wedges and serve.

  5. Test-Kitchen Tip: If the handle of your frying pan isn't ovenproof, protect it from the heat of the broiler with about four layers of aluminum foil.

  6. Wine Recommendation: Accompany the rich frittata with a chardonnay from South Africa. Their wines tend to be French in style, with more acidity and less fruitness than those from the United States.

Quick From Scratch One-Dish Meals