Potato, Salami, and Cheese Frittata
- SERVINGS: 4
Fortified with sautéed potatoes, strips of salami, and bits of goat cheese, this robust egg dish makes a fine dinner. Add a salad and you're all set. Though we like them warm, frittatas are traditionally served at room temperature.
- 2 tablespoons cooking oil
- 1 1/2-pound 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
- 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.
- In a large bowl, beat the eggs with the pepper and Parmesan. Stir in the salami and the potato.
- 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.
- 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.
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.
Accompany the rich frittata with a chardonnay from South Africa. Their wines tend to be French in style, with more acidity and less fruitiness than those from the United States.