A Sunday brunch suggestion for all you potato lovers…

Tomato, Garlic and Potato Frittata

Ingredients:

6 whole large eggs
2 large egg whites
1/2 cup finely grated parmesan (2 oz), or feta or goat cheese (or a combo of your choice)
1/3 cup thinly sliced fresh basil
3/4 teaspoon salt
1/2 teaspoon black pepper
4 garlic cloves, thinly sliced
3 tablespoons olive oil
1/2 lb boiling potatoes, peeled and cut into 1/4-inch dice
2 cups grape tomatoes or halved cherry tomatoes (6 oz)
Note: If you are a meat eater, you can also add crispy bacon or pancetta for additional flavour and texture.
For those vegans who want to try a different variation: try adding some sliced artichoke hearts.

Preparation:

Whisk together whole eggs, whites, 1/4 cup of cheese , basil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl.
Preheat broiler.

Cook garlic over moderate heat in a generously coated skillet of olive oil so it doesn’t stick! (Of course a non-stick and ovenproof pan will also work well). Stir until golden brown, about 1 minute. Transfer garlic with a slotted spoon to a bowl.

Add potatoes to skillet and saute over moderately high heat, stirring, until just tender, about 6 minutes. Transfer with a slotted spoon to bowl with garlic.

Add 1 tablespoon oil and tomatoes to skillet and cook over moderately high heat, stirring, until tomatoes brown and skins split, about 4 minutes.

Add an additional tablespoon of olive oil and potatoes with garlic to skillet, spreading evenly, and sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.

Pour egg over vegetables and cook over moderately high heat, lifting up cooked egg around edges to let uncooked egg flow underneath, 3 minutes. Reduce heat to moderate and cook with the cover on for an additional 5 minutes (centre will be moist).

Remove lid and broil frittata 5 to 7 inches from heat until set, about 5 minutes. Sprinkle top evenly with remaining 1/4 cup of your preferred cheese, then broil until cheese melts and frittata is golden brown, approximately 2 to 3 minutes.

Slide onto a platter and cut into wedges. Don’t hold back on garnishing with plenty of fresh basil.
*If you do not have an ovenproof skillet, then simply wrap the handle of your skillet with heavy-duty foil (or a double layer of regular foil) before broiling.

Makes 4- 6 servings, depending on how thick you slice it.