Our kind of Sunday
When the hours seem to be out of context and time frames bend and stretch with it’s own life as some Dalí subject, that is when I have found myself cooking the most. This is the time also known as weekends. Particularly weekend breakfasts are a complete adventure in this is home. We wake up wondering what flavors will end up on our plates that day, because I whip something different every time.
So the answer is yes, I’m a brunch lover kind of person. When you matched almost every point in this article I read titled “13 Signs You are Hopelessly Addicted To Brunch” at Huffington Post Taste, you know there is not much that could be done! Sunday breakfast for us has become the occasion where we unwind from all the to do’s from the week and spend extended time with Mariana, learning about animals on the TV or planning the gardening schedule for the afternoon. For a couple of hours we really unplug our minds and enjoy the soothing effect that the process of cooking and eating bring to us. Now, if I do not cook a nice big breakfast on Sundays it’s like the weekend never came to visit.
The last couple of months have been all about pancakes. I could keep going on adding new flours, using unexpected fruits or mixing different kinds of fats. My omelettes and poached eggs where suffering the silent treatment for a while. Nothing personal, but, you know, pancakes could lure us with its luscious fixings like no other…
It took the excitement of spending one Sunday morning using my new cast iron skillet that made me realize how many breakfasts had gone by without my favorite eggs based breakfasts recipes on our table. I decided it was time to give eggs the main character role again. So then, a frittata recipe was born.
This frittata is filled with crispy potatoes, cooked the same way you cook potatoes for the traditional tortilla española. But I added a good amount of smoked Gouda cheese (which making grilled cheeses with it has been a latest obsession of ours!) to add a nutty creamy flavor for the eggs. And the roasted tomatoes on the vine are absolutely amazing. I have to recognize they could be a little messy to eat, but when you bite them there is a burst of flavor and freshness, totally worth of any little mess. We enjoy very much the combination of eggs-tomatoes-avocado in this house, thus some chopped avocado pieces with this breakfast is more a standard operating procedure than anything. Try it and you will know what I am talking about!
1. I strongly recommend using a cast iron or stainless steel skillet. It’s the best way you will achieve a good caramelization on the potatoes and onions.
2. You will have to be moving the potatoes constantly, especially if you are working on a cast iron skillet, because they will stick to the bottom if you let them sit for a few minutes.
3. Have the egg batter and the tomatoes waiting for the sautéed potatoes. Once you mix the eggs with the potatoes, it’s just a matter of 5 minutes to put everything together in the oven.
4. Wait a couple of minutes before cutting the frittata to serve.
Sautéed potatoes & somked Gouda frittata with basil roasted tomatoes
Total time – 40 minutes Active time – 25 minutes
Special equipment – cast iron or stainless steel skillet, square oven baking dish
Olive oil – ¼ to 1/3 cup
Yukon gold potatoes, sliced in 1/8 “ thick half moons – 2 cups
Thinly sliced yellow onion – 1 cup
Fine sea salt - 1 Tsp, divided ½ Tsp + ¼ Tsp + ¼ Tsp
Freshly ground pepper - ¼ Tsp
Fresh eggs - 10
Plain Greek yogurt - 4 TBSP
Grated smoked Gouda cheese - 1 cup
Avocado, cut into little chunks to serve
Basil Roasted Tomatoes:
Campari Tomatoes - 8 to 12
Olive oil - 2 TBSP
Fine sea salt - ¾ Tsp
Chopped fresh basil - 3 TBSP
Preheat oven at 425°.
In a large skillet over medium heat, heat the olive oil for a couple of minutes, then add the potatoes, ½ teaspoon of salt and the fresh ground pepper and sauté for about 5 minutes stirring constantly, until the potatoes begin to brown a little. Add the onions and a ¼ teaspoon of salt and continue sautéing the ingredients constantly, for 15 to 20 minutes, until the potatoes are browned and soft enough to pierce them with a fork and the onions are browned and translucent. Transfer to a container and discard the olive oil from the skillet, except for about 3 tablespoons for cooking the egg.
On a small baking pan place the tomatoes and with your hands cover them well with olive oil, salt and basil.
In a medium bowl beat the eggs with the remaining ¼ teaspoon of salt, grated cheese and yogurt. Add the potatoes and onions and mix. Turn on the burner again in medium heat and when it has warmed up for a few minutes pour the egg mixture. Cook for 5 minutes, until the edges begin to look cooked and firm. Put the skillet in the oven along with the tomatoes and bake the frittata for 15 minutes and the tomatoes for 20 minutes. Serve with small chunks of avocado.