These recipes are the concoctions of (fictitious) cartoon comic chef extraordinaire, Sherri’s neighbor and cooking mentor, Chef Chumley. Chef and Sherri are happy to bring them to you on Wednesdays and Fridays.
There is some controversy over the derivation of the term “Home Fries”. Are they a Southern dish? A Northern dish? Where did they come from? Who really cares? All I know is that they are delicious and they are spectacular – or, dare we say, EGG-cellent! =0)
Fabulous Frittata Fries (aka Home Fries Frittata)
Prep time: 15-20 minutes • Cook time: 45 minutes • Yields: 6-8 servings
1 medium onion, diced
3 Tbsp butter
2 medium potatoes peeled, cut in to 3⁄4″ cubes
1 tsp paprika
1 tsp salt
1⁄4 cup milk
1 Tbsp chopped fresh parsley
3 oz. semi soft cheese (gouda, jack, havarti, fontina, brie etc.), cut into 1⁄2 “ cubes
Place peeled potatoes in a pot, cover with water, bring to boil, lower heat and cook for about 20 minutes (or until soft). Check to see if the potatoes are cooked through by sticking a knife or fork in them. Remove them from the water and let them cool.
Preheat oven to 400°.
In a non-stick large pan, add butter. When the butter is melted, add onions. Sauté onions over medium heat with spatula for 10 minutes, until onions are transparent. Then add potatoes, paprika, salt and pepper. Continue to stir for another 7-8 minutes.
In a bowl, beat the egg along with milk and parsley. Pour egg mixture into the pan with the potato and onion. Reduce heat to low, add cheese cubes and mix for 30 seconds. Cover the pan and let simmer without mixing for another 5 minutes, until the sides of the eggs set along the sides of the pan and turn a golden brown. Then, remove cover and place the pan in preheated oven until the top of frittata is set (approximately 5 minutes or less).
Get a flat dish that is wider than the pan. Place the dish over the pan and carefully turn it over so that the bottom of the frittata is now the top. Cut into wedges and serve.
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