Whenever I roast potatoes I make extra. That way I'm sure to have some yummy leftover morsels to play around with the following day. The night before I roasted Yukon Gold, red and blue potatoes cut into wedges and tossed in olive oil, sea salt and Old Bay Seasoning. The leftovers were perfect for a crustless quiche or baked frittata- an easy and simple way to make a savory gluten-free pie.
Roasted Potato Frittata Recipe
How relaxed and laid back easy can you get? Whisk a few eggs with a little sour cream. Grate some Jarlsberg. Chop some parsley. Whisk the custard and toss in those leftover potato wedges you roasted last night. Dinner in a New York minute.
Light olive oil or butter, as needed
About two cups cooked seasoned potato wedges
1 1/4 cups shredded Jarlsberg
5 extra large organic free-range eggs
1 heaping half cup of sour cream
2 tablespoons chopped fresh parsley
12 grape tomatoes, halved
1-2 tablespoons shredded Parmesan
Pre-heat the oven to 375 degrees F. Lightly oil or butter a nine-inch glass pie plate.
Arrange the potatoes in the bottom of the pie plate. Sprinkle with the shredded cheese.
In a large mixing/measuring cup, whisk the eggs with the sour cream till smooth. Add almost all of the parsley [save a little to decorate the top]. Pour the egg mixture all over the potatoes.
Dot the top with the halved tomatoes and remaining parsley. Using the back of a spatula, lightly press down all over the top surface to encourage the egg custard to seep in and around the potato wedges. Sprinkle the top with Parmesan.
Bake in a hot oven for 35 minutes, until the frittata is set and golden. Cool slightly before slicing and serving.
Serves 4 to 6.