Italian Potato Frittata with Ricotta
from https://familystylefood.com/

This frittata is baked in a skillet, strewn with leafy spinach and topped with creamy ricotta cheese. It’s a versatile dish studded with tender potatoes. Enjoy for lunch, supper, or brunch.

My vision of a great Italian-style frittata looks like a thick, rustic cake. When it’s sliced into wedges, you can see chunks of potato, swirls of greens and creamy pools of ricotta cheese. The eggy interior is just set (but not runny), so that every bite is moist and tasty. To achieve that texture, the eggs need to cook slowly on a medium-low heat so they don’t turn rubbery.

I recommend using a 10-inch skillet for frittatas that contains 8-10 eggs — this size will make a thick, fluffy frittata. Anything larger and your frittata will turn out too thin, resembling a pancake instead of a hefty wedge. (Use 6 to 8 eggs to make an 8-inch frittata depending on the amount of additional ingredients.)

FMM: For a small 8" cast iron skillet, I used 4 eggs and bsasically cut the recipe in half. I used more yogurt and ricotta cheese because I wanted to use them up, and maybe a little more onion and spinach. It was good, and I would make it again if I needed to use up some ricotta cheese.

1/2 pound (225 g) Yukon Gold potatoes, about 2 medium unpeeled or peeled according to your preference, and cut in half
Kosher salt
8 large or extra-large eggs
1/4 cup (60 g) plain yogurt, sour cream or creme fraiche
1/4 cup freshly grated Parmesan cheese, divided
2 tablespoons (30 ml) extra-virgin olive oil
1/2 cup chopped onion
3 cups spinach, kale, or other leafy greens, torn into pieces
4 ounces (115 g) (~ 1/2 cup) whole milk ricotta cheese, drained of excess water (goat cheese, herbed cream cheese or feta can be substituted)

Preheat the oven to 350 (180 C) degrees.

Bring a saucepan of water to a boil and add 2 tablespoons salt. Add the potatoes and cook 15-20 minutes, until just tender when poked with a fork. Drain, and slice into 1/2-inch wide pieces when they’re cool enough to handle.

Crack the eggs into a mixing bowl and add the yogurt, 2 tablespoons of the Parmesan cheese and 1 teaspoon salt. Whisk together until well blended.

Heat the oil in a 10-inch cast iron or oven-proof nonstick skillet over medium heat. Add the onion and cook until soft and translucent, 3-5 minutes. Add the potatoes and spinach. Stir gently to avoid crushing the potatoes, and cook until the greens start to wilt, about 2 minutes.

Pour the egg mixture into the pan. Use a spoon to nudge the egg evenly into the vegetables, then cook until the eggs are set on the bottom, about 3 minutes. Turn off the heat.

Dot the ricotta cheese in blobs evenly over the top of the frittata and sprinkle with the remaining Parmesan. Bake 15-20 minutes, until the eggs are set and no longer runny on top.

Cool 10 minutes before slicing. Frittata can be served warm or at room temperature. Frittata tastes delicious at room temperature, which makes it perfect to take along on a picnic.

Leftovers keep up to 3 days in the refrigerator. Reheat slices briefly in a microwave or in a 325 degree oven until warm.

It’s possible to freeze frittata for up to a month, wrapped securely. But be aware that the texture can turn soggy after thawing.

6 servings