Mastering the Frittata: Take One!

Once we resolved to master the frittata this year, it was very tempting to quietly work on it behind the scenes and then reveal our new skill down the road with a big TA DA! Instead, we decided to take the humble route and share our baby steps along the way...
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Our ultimate goal with this little adventure is to achieve a really fantastic Spanish tortilla. This is that gorgeously domed and elegant frittata that gets flipped in the pan and then sliced like a cake. It's golden and delicious-looking, and it makes us green with envy.

For our first post-resolution foray, we made a 4-egg frittata with potatoes and cooked it in a 12-inch cast iron skillet. We whisked the eggs with a little cottage cheese, sautéd the potatoes until tender, and then poured the eggs over top. Once it started to set, we stuck the pan under the broiler for a few minutes.

The resulting frittata was decent and definitely edible, but could use use some improvement. We liked using our cast-iron skillet, but four eggs made a pretty thin frittata. Next time, we'll try adding another egg or two. We'll also add a bit more seasoning - we used two teaspoons of an herbes de provence mix this time and will probably bump that up to at least a tablespoon next time.

We also felt that the frittata was a little dry. Next time we'll put it under the broiler a little sooner, we think.

To sum up:

Frittata: Take One

6-7 red potatoes, diced with skins on
1/2 red onion, minced
2 teaspoons salt
2 teaspoons seasoning
4 eggs
2 Tablespoons cottage cheese
Handful of shredded cheese

To keep for next time: Make in a 12-inch cast iron skillet, and keep the potatoes, onions, and salt the same.

To change for next time: Bump up the seasonings to 1-2 Tablespoons, increase the number of eggs to six (and adjust cottage cheese to compensate). We might also try a different kind of cheese with more flavor because the one we used got a little lost in this frittata. Also, put the pan under the broiler as soon as the eggs begin to set on the bottom.

Any other suggestions?

Related: Kitchen Nemesis: What Recipe Is Your Biggest Challenge?

(Images: Emma Christensen for the Kitchn)

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