The potato and onion frittata is an easy weeknight meal. It has a slight sweetness that comes from the onions that caramelize during cooking. This goes very well with the Mediterranean Chopped Salad which has a very refreshing taste. This salad is also great as a side dish to a grilled meat / chicken / tofu in summer. But for me, I would be happy to eat this as it is for a main meal.
Start by preparing all the ingredients for the salad, as well as the dressing. After you add the eggs to the skillet, you can combine the salad ingredients, except for the romaine and feta. Once the frittata is ready, then you can add the romaine and feta to the salad.
Potato and Onion Frittata
Serves 4 – Adapted from Everyday Food Great Food Fast
- 2 tablespoons olive oil / butter, separated
- 1 large onion, halved and thinly sliced
- 1 potato (8 ounce), peeled and thinly sliced
- 1/2 teaspoon dried crumbled rosemary or thyme
- salt and pepper
- 5 large eggs
- 5 large egg whites
- 1/2 cup whole flat leaf parsley leaves
In a medium nonstick skillet over medium heat, add 1 tablespoon oil / butter.
Add the onion, potato, and rosemary / thyme. Season with salt and pepper, and gently mix. Put the cover on and cook undisturbed for 10 minutes.
During this time, you can prepare the eggs, egg whites, and parsley by whisking them together in a bowl with 3/4 teaspoon salt and 1/4 teaspoon pepper.
Uncover the skillet and cook, stirring occasionally,
until the onion and potato are tender, about 5 minutes.
Add the remaining oil / butter to the skillet, then add the egg mixture. Cook for a few minutes over low heat, and lift the mixture from time to time so the egg flows underneath. Transfer the skillet under a broiler and continue cooking until it is firm to the touch and golden brown. Keep an eye on it so it doesn’t burn.
When done, loosen the edges, then slide it onto a plate and cut into wedges.
Mediterranean Chopped Salad
Serves 4 as a light entrée and 6 as a side dish
Adapted from America’s test Kitchen
- 1 medium cucumber or 2 small cucumbers, peeled, halved lengthwise, seeded (not for the small cucumbers), and cut into 1/2-inch dice (about1 1/4 cups)
- 1 pint grape tomatoes, quartered (about 1 1/2cups)
- 3 tablespoons extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)
- 1 (14-ounce) can chick peas, drained and rinsed
- 1/2 cup chopped pitted kalamata olives
- 1/2 small minced red onion (about1/4cup)
- 1/2 cup roughly chopped fresh parsley
- 1 romaine heart, cut into 1/2-inch pieces (about 3 cups)
- 4 ounces feta cheese, crumbled (about 1 cup)
- salt and pepper
The original recipe requires you to combine the cucumber, tomatoes, 1 teaspoon salt in a colander set over a bowl and set aside for 15 minutes. But if you use small cucumber, you’ll only get 1 teaspoon juice drained from them so you can definitely skip this step as it is not worth the extra effort.
In a very large bowl, whisk the oil, garlic, and vinegar together.
Add cucumbers, tomatoes, chickpeas, olives, onion, and parsley. Mix gently together and let it stand at room temperature to blend flavors, about 5 minutes.
Add romaine and feta, and stir to combine. Season with salt and pepper (remember we haven’t added any) and serve. Taste first to make sure seasonings are OK.