Mezze & Dolce

Light Mediterranean Meals Paired with Ample Dessert

Mezze: Potato Frittata with Za’atar Tomatoes


Good Final

Not everyone feels lucky to know their in-laws, but I often feel like I won the in-law lottery. They’re funny, welcoming and thoughtful. Every holiday season, I wonder if they’ve been stalking me, because they somehow always figure out the perfect gifts. My brother-in-law, Mike, recently spent an entire weekend painting the baby’s room and lugging around heavy furniture. His girlfriend Raena and my mother-in-law just planned a beautiful baby shower, and my father-in-law impressed everyone by contributing one of the stars of the show – a bowl of fruit meticulously carved to look like a baby duck in a carriage.

But there’s another thing I’ve really been appreciating lately – they know how to cook! The Barry family cooking skills were really on display this past Memorial Day weekend, when we holed up in a beautiful vacation home to swim, cook, and celebrate my in-laws 40th anniversary. Each couple took charge of a dinner. My parents-in-law made a big grilled vegetable and bread salad. Mike and Raena created a buffet of BBQ goodies. And we made a whole assortment of M & D favorites, like Roasted Salmon & Pistachio Herb Cruda and Strawberry, Pistachio, & Cardamom Crumble.

For our first breakfast together, Raena prepared this simple, flavorful frittata. The star is the potatoes, which are perfectly seasoned and crisped. And Raena’s given thought to every detail of how this dish is prepared from removing extraneous potato starch to ensuring the eggs don’t cook prematurely. She usually tops it with a roasted tomato salsa (amazing), but I decided to M & D-ify it with these simple tomatoes tossed in za’atar and olive oil. Enjoy!  –jaime

P.S. And if you’re wondering what this foodie family looks like, check out the Memorial Day photo below the recipe!

Ingredients
Serves 4-6

~Potato Frittata~
6 baby gold potatoes (although any potatoes would work – these just taste better and cook faster)
1/8 cup olive oil
2 cloves garlic, minced
½ tablespoon dried thyme
½ tablespoon 21 Seasonings Salute from TJs (You can use whatever seasoning you want, but this one is GOOD).
½ tablespoon + ½ teaspoon salt
¼ teaspoon + ¼ teaspoon pepper
1 dozen eggs
¼ cup half and half
Optional: Shredded cheese of your choice (parmesan, mozzarella, etc.)

~Za’atar Tomatoes~
2 large tomatoes, coarsely chopped
1 ½ tablespoons olive oil
¼ teaspoon salt
2 ½ tablespoons za’atar

Directions

1. Preheat oven to 400 degrees.

2. Peel and thinly slice the potato. Place potato slices in a bowl of cold water as you go to remove extra starch.

3. Drain the potatoes and put them back in the same bowl. Add olive oil through 21 seasonings, as well as ½ tablespoon salt and ¼ teaspoon pepper. Toss well to combine until potatoes are all coated.

4. Heat a large frying pan without oil. Once hot, dump the potato mixture into the pan and sauté 20 minutes or until they are as brown, crisp, and soft as you like. They don’t have to be fully cooked through since they’ll cook more in the oven, but they should be pretty close to done. Once finished, let cool for 20 minutes so they don’t start cooking the eggs when you combine them.

5. Take a 2.2 QT baking dish and spread butter all over it. My favorite technique for this is to peel back the paper from one end and use it like a crayon to draw all over the dish.

6. While potatoes are cooling, beat eggs in a bowl and mix in the half and half, and the rest of the salt and pepper.  Whisk until you see some bubbles.

7. Once the potatoes have cooled, place them all in the dish, evening them out so the frittata is relatively level. Pour the egg mixture over the potatoes and cover with aluminum foil so the foil is not touching the egg.

8. Bake for 35 minute or until the top is starting to brown. Remove the foil when it seems about 5-10 minutes away from done so it can really brown up.

9. While the frittata is cooking, combine all of the ingredients for the za’atar tomatoes in a separate bowl for serving.
Serve each piece of frittata with a sizeable dollop of tomatoes on top.

Optional: If you want to add the cheese, sprinkle on as much as you like once you take the foil off and cook until the cheese is done to your liking.

Good potatoes

Barry Family

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2 comments on “Mezze: Potato Frittata with Za’atar Tomatoes

  1. aiming4simple
    September 26, 2013

    I love za’atar! These look delicious!

  2. Pingback: Grilled Leek and White Bean Panzanella with Preserved Lemon | Mezze & Dolce

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This entry was posted on September 26, 2013 by in Mezze and tagged , , , , .

About Jacque & Jaime

Jaime and Jacque are two gals who discovered a mutual passion for Mediterranean flavors and ingredients and never turned back. They started Mezze & Dolce to share this love, their recipes, and their inspirations with the world. Follow them at www.mezzeanddolce.com.

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