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Potato, Tomato, Herb & Goat Cheese Frittata

Potato, Tomato, Herb & Goat Cheese Frittata

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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Servings

8 Servings

Ingredients

  • 8 tablespoons butter, divided
  • 1 pound Idaho® redskin potatoes, cut into bite-sizes pieces
  • 12 large eggs
  • 3 ounces goat cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 tomato, diced

Instructions

  • Preheat broiler.
  • Melt 4 tablespoons of butter in a 10-inch non-stick skillet over medium-low heat. Add the potatoes and fry them until cooked through, about 15 minutes.
  • Melt the remaining 4 tablespoons of butter in a small dish in the microwave. Whisk the eggs, then stir in goat cheese, melted butter, salt, pepper, and herbs.
  • Pour the egg mixture over the potatoes and cook the frittata, without stirring, for 15 minutes, or until the edge is et but the center is still soft.
  • Sprinkle the diced tomatoes over the top. Broil the frittata about 4 inches from the heat for 4 to 5 minutes, run a thin knife around the edge, and slide the frittata onto a serving plate.

Notes

Recipe courtesy of Lisa Castro-Waller Art Institute of California-San Diego
Source: Idaho Potato Commission