The traditional Italian frittata gets a Spanish omelet-style makeover with the addition of thinly sliced golden potatoes. Serve hot for a big family brunch or throw a leftover slice between two pieces of toast for a simple before-work breakfast.
|6 large eggs||1/2 teaspoon freshly ground black pepper|
|1/4 cup half and half||1 tablespoon unsalted butter|
|1 tablespoon chopped flat leaf parsley||1 tablespoon olive oil|
|1 teaspoon chopped tarragon||12 cremini mushrooms, thinly sliced|
|1/2 teaspoon kosher salt||1/2 pound Yukon gold potatoes, sliced into 1/8-inch thick rounds|
Preheat the oven to 425.
Whisk the eggs, half and half, herbs, salt, and pepper together in a large bowl.
Heat the butter and oil in an ovenproof 10-inch stainless steel or cast iron skillet over medium-high heat until melted and bubbling.
Add the potatoes, tossing to coat, and cook for 3 minutes or until tender and just browning.
Add the mushrooms and a pinch of salt and cook for 3 more minutes or until the mushrooms are just becoming tender and wilted.
Reduce the heat to medium-low and pour the eggs into the skillet. They should just cover the potatoes and mushrooms. Cook for 2 more minutes on the stovetop, then transfer to the oven.
Bake in the oven for 8-10 minutes, until the eggs are fully cooked and the frittata begins to brown on top.
Let rest for 5 minutes before serving.
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