Do you say po-TAY-to Fri-TAA-ta or po-TAA-to Fri-TAY-ta ?

I got a quiche/frittata at Farmers Market last weekend for lunch. It has a chewy doughy base, and a denser filling than a quiche. I like anything with potato, so I made my own version.

I like my fritatta thick, and for this recipe, I use the rectangular 9×11 pan. My oven temperature is hotter than indicated. At 375°F, my frittata was cooked in 25 min instead of the estimated 40-45 min. I think next time, I should bake it at 350°F for 35 min.

Another idea: bake this in muffin cups. For this, I would use the shredded potato in the Frozen Section at the grocery store. Spray some PAM or olive oil, line with shredded potato (already defrosted and pliant), bake it for 10 min, then add fillings. Bake again at 350°F for 20 min.

Ingredients:

• For the base:
  • 2 large potatoes Yukon Gold, peeled and thinly sliced
  • Olive oil
  • Salt to taste
• For the filling:
  • 8 large eggs
  • 1½ cups heavy cream (or milk)
  • 1 cup Chopped onions
  • 2 cups cooked ham, diced
  • ½ cup walnuts, roughly chopped and toasted
  • 2 cups sliced mushrooms (sautéed until softened)
  • 2 cups fresh spinach (sautéed briefly to wilt)
  • Grated cheese (Gruyère, Cheddar. TJs sells these 2 cheese grated and in the same bag)
  • Salt and pepper to taste
  • 2 tbsp Dijon mustard (optional for added flavor)

Instructions:

1. Prepare the Potato Base:
   • Preheat oven to 375°F. Grease the 9×11 pan with olive oil or butter
   • Thinly slice the potatoes
   • Layer the potato slices in the dish, overlapping to cover the base. Season with salt and pepper.
   • Bake the potato slices for 20-25 minutes until they turn golden and are slightly tender.
2. Prepare the Filling:
   • Sauté the onions, mushrooms and spinach in a bit of olive oil until softened and set aside.
   • In a large bowl, whisk together the eggs, cream, salt, pepper, and Dijon mustard.
   • Stir in the diced ham, toasted walnuts, sautéed mushrooms, and spinach.
3. Assemble the Quiche:
   • Pour the filling mixture over the cheese and potato base, spreading the filling to the edge to even distribution.
4. Bake the Quiche:
   • Bake for 25-30 minutes or until the filling is set and the top is golden brown.
   • Let the frittata cool for 5-10 minutes before slicing and serving.