Frittata with Gruyere and Almonds
Ok, it’s been a while since I wrote anything here as I am trying to write a novel for National Novel Writing Month. It’s going ok, the story and the protagonist are still appealing to me so I keep writing. In the story one of the characters makes this interesting and delicious frittata so, why not, here it is. It is unusual and tasty – you can eat it freshly made and hot or eat the leftovers cold plain or heated with a dollop of spicy chunky tomato sauce. We ate it for dinner last night at my house with pink and purple roasted cabbage, yum.
Frittata with Gruyère, Almonds, and Fresh Herbs
- 1 dozen large eggs
- 1 Tbs cold water
- 1 Tbs amaretto
- 1 small yellow onion
- 1 lb potatoes (any kind are fine, Yukon gold are very nice)
- 2 Tbs extra virgin olive oil
- 1 packed cup grated Gruyère cheese
- 2 Tbs fresh chopped herbs (chives, basil, thyme, oregano, parsley, or mix – you choose)
- 1/2 cup ground almonds
- kosher salt and fresh ground pepper
Preheat the oven to 375 degrees. Peel or scrub the potatoes and cut them into small dice. Heat the olive oil in a large oven-proof skillet then put the potatoes in the pan. Cook over medium high heat, stirring often, until the potatoes start to brown. Meanwhile, quarter the onion then slice thinly then add to the potatoes. Cook another couple minutes as onions and potatoes brown slightly. Meanwhile, beat the eggs with the water and the amaretto until slightly foamy. Stir in the grated cheese and herbs. Add half a teaspoon of salt and several grinds of the black pepper to the potatoes. Turn heat down to medium low and pour the eggs over the potatoes, which you have evenly distributed in the pan. Make sure the eggs, cheese, and potatoes are even in the pan. Cook until bottom starts to set, lift around the edges a couple times to allow raw egg to run under the cooked. Put pan in the hot oven and cook until the egg is mostly set, about 7-10 minutes. Sprinkle the ground almonds evenly over the top of the frittata and put under the broiler for 2-3 minutes until the almonds start to brown lightly. Watch carefully, as they will go from nicely brown to burnt black very quickly. Remove from oven and slide onto a plate to serve. Eat. Yum.