Tuscan Potatoes have already made an appearance in this blog as they were served at our Tenth Street Residence Feast where 45 students joined us for dinner:
However, I think this great recipe deserves a page of its own as it is a great addition to summer meals. This is another delicious dish that comes to us from Shaun Shelongosky, guest chef and host extraordinaire. He got the recipe from his sister’s wedding dinner in Italy – Tuscany I would presume. It is best served at room temperature and the recipe that follows show how to make it into a frittata the next morning for brunch.
Shaun’s Tuscan Potatoes
3 pounds baby potatoes
2/3 cup parmesan cheese
4 cloves garlic
1/2 red onion finely chopped
1 cup ricotta cheese
1/2 cup olive oil
1/2 cup chopped parsley
1 cup of chopped basil
6 Tbsp cider vinegar
salt (No! really . . . . lots for this recipe)
Put hot boiled potatoes into big bowl with crushed garlic and olive oil. Add everything else. Save a bit of parley and basic to sprinkle on top!
Tuscan Potatoes Frittata
- Heat 2 Tbsp olive oil in a frying pan that can later go in the oven (ie. no plastic handles)
- Put all the Tuscan Potatoes into the oil and lightly brown. (I lifted them out individually so the ricotta mixture stayed in the bowl and wouldn’t stick so much to the pan).
- Crack 6 eggs into the bowl with any of the leftover ricotta,- parmesan and mix with a fork.
- Pour eggs over the browned potatoes. Let is cook for 3 – 4 minutes on the stove top until the bottoms is setting.
- Sprinkle on some fresh parmesan or sharp cheddar, salt, pepper and more fresh chopped basil.
- Put in the oven at 350 degree for about 10 minutes until eggs are cooked.
- If the top isn’t melted and slightly browned you might want to put the broiler on for a couple minutes.
Tuscan Potato Frittata