May 21, 2014

Frittata with asparagus and young potatoes


I wanted to make it look like a whirlpool of asparagus. The eye came out kind of irregular, but the outside got some spin...










Frittata with asparagus and young potatoes
by Gray Apron
time: 15 minutes

 ingredients 
1 lb (500 g) green, slim asparagus, hard ends broken off
1 scallion, chopped
2 medium young potatoes, cooked whole and diced
6 eggs
1/4 cup (about 10g/less than 1/2oz) finely grated Parmesan, loosely packed 
1/4 teaspoon salt
dash of fresh ground pepper and nutmeg
green onions, chopped
2 Tablespoons olive oil

 instructions 
Cook asparagus in boiling, salted (extra salt) water for two minutes. Strain it and cool it under cold running water (to stop further cooking). Set it aside.

In a large mixing bowl, lightly whisk eggs with Parmesan, saltpepper and nutmeg. Add cooked asparagus and potatoes.

On a large pan (preferably non-stick), heat oil on medium/high. Add chopped scallion, sauté for 2 minutes. Pour eggs with vegetables on top. Slowly stir it with a wooden spatula for about 10 seconds (you can arrange the asparagus the way you want it at this time). Stop mixing, flatten frittata with the spatula and let it cook for about 4-5 minutes. Take a peek if the bottom is done (browned).

Cover frittata with a big enough plate. Holding the plate in one hand and your pan in the other, flip the pan upside down. Now your half-way done frittata is on the plate. Put the pan back on the heat, slide frittata from the plate onto the pan. Press it just a bit and cook 2-3 minutes (always a little less than the first side).

Serve it on a platter with chopped green onions. Good hot, warm or cold.

NOTES NOTES NOTES NOTES NOTES NOTES NOTES NOTES NOTES
  • Parmesan addition is flexible but kind of necessary; it makes eggs tastes much better and their texture less tight;
  • I added a minimum...all I had at the moment; an Italian would easily add 1 cup;
  • ah, and I heard on Italian TV that unless you make an oven frittata, you should not use any milk; milk puffs up the eggs.

21 comments:

  1. Asparagus makes anything so pretty!! This looks awesome. It's been forever since I made a frittata ... I need to change that!

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  2. My first visit here, and I am so glad - we have a ton of asparagus growing right now, and it does go very nicely with potatoes. It made a beautiful dish - thanks for the inspiration!

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  3. Just beautiful Ela ! I love frittata!

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  4. The whirlpool effect is beautiful!!! I love the idea of an asparagus frittata...so yummy!

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  5. Very beautiful... and a harbinger of spring in your part of the world!

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  6. How green and beautiful! I bet it tastes as great as it looks!

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  7. The idea for the whirlpool of asparagus is so creative! Another delightfully flavored dish, Ela!

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  8. Wow, that is just beautiful! What a wonderful "spin" on a traditional frittata. I bet that the asparagus and potato is a wonderful combination. I say "Yes, please" to this one.

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  9. Totally delicious. I love eggs in/with everything and you have some of my favorite ingredients all in this frittata.

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  10. Yummy! This frittata is bursting with flavor!!

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  11. I love the whirlpool effect of the asparagus! What a gorgeous frittata.

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  12. Wow, this frittata looks phenomenal! Lovely flavors...

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  13. I love, love, love, asparagus. This looks beautiful and perfect for the end of spring :) Great frittata!

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  14. I love frittata's and this looks wonderful Ela! Great presentation!

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  15. As everyone says...the whirlpool effect is genius! I love asparagus and I can't wait to make this!

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  16. How artsy. Asparagus is one of my favorites. This looks delicious!

    Toodles,
    Tammy<3

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  17. What a pretty spring frittata…I love the effect of the asparagus whirling around.

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  18. This frittata looks incredible - I love the whirlpool effect. Asparagus is one of my favorite veggies and I love how many are packed in here :)

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  19. Exquisita fritata espárragos son mi favorito siempre,abrazos

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