Herb Fritatta with Three Lilies

Did you know onions, garlic and shallots are all part of the lily family? I didn’t until I made Mario Batali’s Rigatoni with Five Lilies and Ricotta Salata from the Babbo cookbook. Hence, my fritatta title (tribute or rip-off, you decide).

Why a frittata? J, the egg-hater, is out of town, and my quiche crusts are pretty pathetic--I need a lesson on rolling out dough.

Herb Fritatta with Three Lilies

4-5 small potatos
1-2 cloves of garlic
1 small onion
1-2 shallots
4 eggs
2-3 oz. goat cheese, softened
1/2 c. or so of mixed fresh herbs, chopped (I used thyme, marjoram and basil)
handful of shredded parmigiano reggiano
--
kosher salt
pepper
olive oil

1) Preheat oven to 400. Slice potatos 1/2 inch thick. If you hate doing dishes like me, toss the slices into the same 9 in. pie pan you’ll use to bake the fritatta. Mix well with a good slug of olive oil, salt, pepper, and finely diced garlic. Roast in oven for about 20 minutes, or until soft.

2) Chop onion and shallots. Saute in olive oil over medium heat until brown and tasty.

3) While your potatos and lilies are cooking, mix the eggs and goat cheese. Again, if lazy and dish-averse, mix with a fork. If you want your custard smooth, whirl in the food processor or blender (you could also add a little cream here for true decadence). Either way, after mixed, stir in chopped herbs and salt and pepper to taste.

4) When potatos are done, turn oven down to 350 and pour sauteed onions over the potatos. Then, cover with egg mixture. Dust top with shredded cheese.

5) Bake for 25-30 minutes, until top is well browned and middle is solid. Let cool a tad before digging in.