Potato and Caramelized Onion Frittata with Gorgonzola Recipe

Prep Time: 15 minutes

Cook Time: 45 minutes

Ingredients:

• Caramelized Onions:
• 2 Tablespoons butter, unsalted
• 2 large yellow onion, cut 1/8 inch thick
• 1/4 teaspoon salt
• 1 dash freshly ground black pepper
• 2 Tablespoons balsamic vinegar
• 1 teaspoon granulated sugar
• .
• Frittata:
• 5 medium red potatoes, unpeeled
• 2 Tablespoons olive oil
• 1 teaspoon salt, divided
• 3/8 teaspoon freshly ground black pepper, divided
• 10 large eggs
• 2 teaspoons fresh rosemary, chopped
• 2 ounces Gorgonzola cheese, crumbled

Preparation:

To make the caramelized onions:
In a medium nonstick skillet, melt the butter over medium heat. Add the onions, salt, and 1/8 teaspoon pepper. Cook, stirring often to avoid scorching, until the onions are very soft and deep golden brown, 12 to 15 minutes. Stir in the balsamic vinegar and sugar and cook until the vinegar is reduced to a glaze, about 1 minute. Keep the onions warm. (The onions can be prepared up to three days ahead, covered, and refrigerated. Reheat before using.)

To prepare frittata:
Parboil potatoes in salted water for 10 minutes. Drain and rinse under cold water until cool enough to handle. Cut into 1/2-inch-thick slices, then chop coarsely.

In a 9- to 10-inch nonstick ovenproof skillet, heat the oil over medium heat. Add the potatoes, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, uncovered, turning the potatoes occasionally, until they are browned and tender, 12 to 15 minutes. Spread the potatoes as evenly as possible in the skillet.

Position the broiler rack about 6 inches from the source of heat and preheat the broiler. In a medium bowl, whisk the eggs, rosemary, and remaining 1/2 teaspoon salt and 1/8 teaspoon pepper until well-combined. Pour over the potatoes and reduce the heat to medium-low. Using a rubber spatula, lift up the cooked part of the frittata and tilt the skillet to allow the uncooked eggs to run underneath. Continue cooking, occasionally lifting the frittata and tilting the skillet as described until the top is almost set, approximately 5 minutes. Sprinkle with the Gorgonzola cheese. Broil until the frittata is puffed and the top is set, approximately 1 minute.

To serve, spread the top of the frittata with the warm onions and cut into wedges. Serve hot or warm.

Yield: 6 servings

Recipe Source: The Balsamic Vinegar Cookbook by Meesha Halm (HarperCollins)
Reprinted with permission.