Lovage, Caramelized-Onion and Potato Frittata

Lovage, Caramelized-Onion and Potato Frittata

adapted from the Wall Street Journal

  • 1/2 pound potatoes
  • 3 large yellow onions, thinly sliced
  • 1 walla walla onions, thinly sliced
  • 2 cloves garlic, smashed
  • 1 tablespoon lovage leaves, chopped, plus additional for garnish
  • 8 large eggs, set out to warm to room temperature
  • 5 tablespoons olive oil
  • 4 tablespoons butter
  • Salt and freshly ground black pepper
  1. Preheat oven to 400 degrees.
  2. Rub potatoes with 1 tablespoon oil. Place on a baking sheet and roast 30 minutes. When potatoes are cool enough to handle, slice thinly crosswise. Set aside.
  3. Meanwhile, in a 9-inch nonstick skillet, heat 2 tablespoons each oil and butter over medium heat. Add 1 clove garlic and cook until beginning to brown, about 2 minutes.
  4. Add onions and salt and pepper to taste. Sauté, stirring often, until darkly caramelized, 10-15 minutes. Use a slotted spoon to remove garlic and discard. Turn out the onion mixture from pan into a bowl and set aside.
  5. Preheat broiler to high.
  6. In a large bowl, whisk eggs. Stir in potatoes, onions and chopped lovage, and season with salt and pepper to taste.
  7. Rinse and dry skillet.
  8. Place skillet over medium heat and add remaining butter and oil. When butter begins to foam, reduce heat to lowest possible setting. Add egg mixture and cook until set and only top surface of frittata is runny, 10-15 minutes.
  9. Set skillet under broiler until top is just set and only lightly browned, 30-60 seconds. Loosen edges of frittata with a spatula and slide onto a platter.
  10. Sprinkle with chopped lovage. Serve warm or at room temperature.