If you love eggs as much as I do, you're going to love today's recipe. This garlic and roasted potato frittata is absolutely delicious. You'll see that it's not difficult to prepare and it's an ideal dish for any occasion, although it's especially appealing for a dinner party.
Frittata is a kind of omelette typical of Italian cuisine. And just like our traditional omelette, it can be made with a multitude of ingredients depending on the taste of the person cooking it. On this occasion, we will make it with roasted potatoes, spinach and garlic.
To ensure that the garlic flavour doesn't overpower the frittata, I'll show you two ways to prepare it: confit over the fire or roasted in the oven while the potato is roasting. You can do it however you like, or try it both ways, so you'll have two versions of the frittata without changing the ingredients.
Let's go with the recipe!
Le Creuset skillet frying pan and Le Creuset ceramic Mini-cocottes
Ingredients
- 3 whole heads of garlic
- Olive oil*
- 500 g new potatoes
- 200 g baby spinach
- 6 eggs, lightly beaten
- A pinch of salt
*We will use the olive oil to preserve or roast the garlic. The amount you will need will vary depending on how you make it:
- If you are going to roast them, about 2-3 tablespoons will be enough. You can use a little more to preserve the ones you don't use in this recipe. Here are lots of ideas on how to use both garlic and oil.
- If you are going to preserve them, you will need more oil. Ideally, preserve them in a small saucepan, covering the garlic cloves with as much oil as necessary.
Elaboration
As I told you in the presentation, you can make this frittata with confit garlic, or with roasted garlic. Both are delicious, and I'll leave you the method with both so you can choose. Personally, I like to make it with roasted garlic, because at the same time that the garlic is roasted, I roast the potato on another tray and I get double the benefit of the oven time.
If we are going to make the candied garlic:
- To confit the garlic, separate the 3 heads of garlic into individual cloves, without peeling them, and place them in a small saucepan.
- Cover them with olive oil and cook them on low heat for 30 to 40 minutes. The oil should not boil at any point. You can monitor the temperature with a kitchen thermometer, making sure it stays at around 80 °C.
- Once the garlic is done, let the oil cool.
- Peel 10 cloves of garlic and reserve for the frittata.
- Pour the oil together with the leftover garlic into an airtight container ( Luigi Bormioli 's are ideal for storing them) and store in the refrigerator for when you want to use them.
If we are going to make roasted garlic:
- Preheat the oven to 185°C.
- Place the garlic bulbs and the washed and quartered potatoes, without peeling them, in the Le Creuset Skillet . Add a splash of oil (about 3 or 4 tablespoons) and stir the potatoes and garlic bulbs a little so that they are completely oiled.
- After 25 minutes, remove the garlic heads and set aside.
- Increase the oven temperature to 200ºC and let the potatoes finish roasting for about 5 more minutes or until they look golden.
- Once the garlic has cooled, peel 10 cloves and place the rest in an airtight container, covering them with oil. Store in the refrigerator for when you want to use them.
Preparation of the frittata:
- If you have confit the garlic, you will have to roast the potatoes as indicated in the previous point.
- Once the potatoes are golden, remove the pan from the oven without turning it off.
- Stir the potatoes well to loosen any potato stuck to the bottom of the pan.
- Place the pan on the heat over medium heat (use an oven mitt to hold the handle - it will be very hot), and add the spinach, stirring until wilted.
- Sprinkle the roasted or candied garlic cloves on top.
- Add the beaten egg with a pinch of salt, pouring it evenly throughout the pan and stirring gently to coat the spinach and potatoes. Cook over medium heat for a couple of minutes.
- Place the skillet in the oven, and leave it until the frittata is just set.
- Serve the frittata in generous portions and accompany it with a salad or a good slice of homemade bread.
Grades
- If you want, you can add cheese to the mixture (semi-pecorino cheese, grated 4-cheese cheese, mozzarella, goat cheese...). Mix it with the egg before transferring it to the pan.
- You can prepare a frittata with the ingredients you prefer or that you have in the fridge, to suit your taste on each occasion.
- A good way to always make it different is to use seasonal ingredients.
- You can also make it with leftover pasta or sauce from lunch, with spaghetti and carbonara, or with a little bolognese. And gratinate it in the oven with a little cheese!
