Recipe sent by CSA member Maura Gilmartin.
Adapted from original recipe from The Smitten Kitchen Cookbook by Deb Perelman.
INGREDIENTS
Olive oil or vegetable oil (I use chili-infused olive oil)
1 3/4 pounds Yukon Gold potatoes
1/2 teaspoon table salt, plus more for roasting potatoes
Freshly ground black pepper
1/2 bunch (about 3 or 4) scallions trimmed and thinly sliced *
Bunch of radish greens (spinach, kale, most greens will work here) *
2/3 cup (3 ounces) crumbled feta
6 large eggs *
2 tablespoons milk or cream
Cilantro
Ingredients with * are from the CSA
DIRECTIONS
Preheat your oven to 400 degrees.
Peel potatoes and slice into 1/4 inch to 1/2 inch rounds.
Toss with oil. (I highly recommend using chili-infused olive oil; it really adds a nice flavor element.) Generously season with salt and pepper.
Pile them into a pan and roast for 30 mins, tossing halfway through. Don't worry if they don't fully cook, they will finish cooking with the eggs later.
Steam your greens. Use any greens that you prefer. After steaming, you might like to drain them of excess water before adding to the main dish. The greens pictured are radish greens.
Assemble the frittata in a cast iron skillet. I use a 9-inch cast iron skillet. Arrange roasted potatoes in your skillet. Scatter scallions and feta over potatoes. Spread the greens over it all.
Whisk eggs with milk, 1/2 teaspoon of salt, and several grinds of black pepper in a medium bowl, and pour over potatoes.
Cover skillet with tin foil (I skip this sometimes and haven't noticed much of a difference), and bake for 20 minutes.
Remove foil, and bake for another 10-15 minutes, or until puffed at edges and set in center.
Top with chopped cilantro before serving.
