Potato, Salami and Cheese Frittata
Every week for the past 11 years, I have received a delivery of milk and eggs to my doorstep. I love the quality, convenience and the old-fashioned feel of this relationship with our local creamery. It just so happened that during the Covid stay-at-home orders, this quirky set-up was a real game-changer in reducing my once daily trips to the market to monthly. In addition to milk and eggs, I was able to add yogurt, deli cheese and meat and other useful items to my deliveries. Sadly, I fear that this convenience may again become a necessity in the not too distant future. But until that time, I sometimes find myself with a surplus of milk or eggs at the end of the week. Maybe we were away from home more than expected or I just forgot to adjust my standing order by the Saturday night deadline. Either way, my go to move when I find myself in this predicament is to make a couple of quiches or frittatas (or more likely, a combination of both). Paired with soup, these are a nice, simple supper and opening the fridge around lunch to find a baked egg dish is always a bonus.
I make different baked egg dish varieties so often that I didn’t take a photo of this recipe the first time around which in my world is the Murphy’s law of food blogging. If I don’t bother to take a picture everyone is going to love it. To rub salt in the wound, they will even mention that it’s “blog worthy.” And so, what am I to do but make it again which really is the point anyway, right?
I first stumbled upon the recipe for Potato, Salami and Cheese Frittata when those ingredients were exactly all I had in the house. We had just returned from a week at the beach and I had done a good job of cleaning out the fridge prior to leaving both locations. The original recipe called for hard salami. I am always confused as to which that is but I used Italian (or Genoa) salami. You could also use ham. And I substituted feta cheese for goat cheese. Either is fine. I had potatoes in my pantry but if you are looking to save time, a bag of the refrigerated hash browns would work just fine. As a matter of fact, the next time I made this, I made it vegetarian and used the refrigerated hash browns, spinach, sun-dried tomatoes and goat cheese. You’re probably getting the correct impression that the recipe ingredients are loose, but the proportions and cooking instructions work, so do your own thing but stick with the program.
Bottomline, this is the perfect recipe for dinner (or brunch or lunch) when you don’t feel like thinking or doing much. It checks all the boxes. Enjoy!
Potato, Salami and Cheese Frittata
Ingredients
- 2 Tbls canola or vegetable oil
- 1 1/2 lbs baking potatos peeled and cut into 1/2-inch cubes
- 1/4 tsp salt
- 8 large eggs
- 1/8 tsp fresh-ground black pepper
- 1/4 c grated Parmesan
- 3 oz sliced hard salami slices halved and then cut crosswise into thin strips
- 1 Tbls butter
- 1/4 lb mild goat cheese or feta crumbled
Instructions
- 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.