This recipe elevates the humble turnip and potato into a delicious and satisfying frittata, perfect for brunch, lunch, or a light dinner. The oven-baking method ensures a perfectly set egg custard with tender vegetables, creating a dish that's both comforting and sophisticated. This recipe is easily adaptable to your taste and what you have on hand – feel free to experiment with herbs and cheeses!
What are the best potatoes for a frittata?
The best potatoes for a frittata are those that hold their shape well after cooking and don't become mushy. Yukon Gold potatoes are an excellent choice due to their creamy texture and subtle sweetness. Red potatoes also work well, offering a slightly firmer texture. Avoid using starchy potatoes like russets, as they tend to become overly soft and break down during cooking. For this recipe, we'll be using Yukon Golds for their optimal balance of flavor and texture.
What kind of turnips are best for this frittata?
While any variety of turnip will work, smaller, young turnips are preferable for this frittata recipe. They tend to be more tender and have a milder flavor. Larger turnips can be used, but you'll want to peel and dice them smaller to ensure they cook evenly. Remember to thoroughly wash all turnips before prepping them.
How do I prepare the turnips and potatoes for the frittata?
Preparing the turnips and potatoes is crucial for achieving a perfectly cooked frittata. Here's a step-by-step guide:
- Wash and Peel: Wash both the turnips and potatoes thoroughly. Peel the potatoes and turnips.
- Dice Evenly: Dice the potatoes and turnips into roughly ½-inch cubes. Consistent sizing ensures even cooking.
- Sauté (Optional): For enhanced flavor, you can sauté the diced vegetables in a little olive oil for about 5-7 minutes until slightly softened. This step is optional, but recommended.
Turnips and Potatoes Frittata Recipe: Oven Baked
Yields: 6 servings Prep time: 20 minutes Cook time: 35-40 minutes
Ingredients:
- 1 lb Yukon Gold potatoes, peeled and diced
- 1 lb turnips, peeled and diced
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 1/2 cup chopped fresh herbs (such as thyme, rosemary, or chives - or a combination)
- 8 large eggs
- 1/2 cup milk or cream
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated cheese (cheddar, Gruyere, or Parmesan – your choice!)
Equipment:
- 10-inch oven-safe skillet or pie dish
- Whisk
Instructions
- Preheat oven to 375°F (190°C).
- Sauté vegetables (optional): Heat olive oil in an oven-safe skillet over medium heat. Add the onion and sauté until softened, about 5 minutes. Add the diced potatoes and turnips and cook for another 5-7 minutes, until slightly softened. If you skip this step, proceed directly to step 3.
- Whisk eggs: In a large bowl, whisk together the eggs, milk or cream, salt, pepper, and herbs.
- Combine: Add the sautéed (or raw) vegetables and cheese to the egg mixture and stir gently to combine.
- Bake: Pour the egg mixture into the prepared skillet or pie dish. Bake for 35-40 minutes, or until the frittata is set and lightly golden brown.
- Cool and Serve: Let the frittata cool slightly before slicing and serving. Enjoy warm or at room temperature.
Can I make this frittata ahead of time?
Yes, this frittata can be made ahead of time. Once cooled completely, you can store it in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving.
What are some variations for this Turnip and Potato Frittata?
Feel free to experiment with different cheeses, herbs, and vegetables! Some delicious additions include:
- Spicy kick: Add a pinch of red pepper flakes or a dash of hot sauce to the egg mixture.
- Hearty additions: Incorporate cooked bacon, sausage, or ham for extra protein.
- Different cheeses: Experiment with different cheeses like goat cheese, feta, or mozzarella.
- Other vegetables: Add other vegetables like spinach, mushrooms, or bell peppers.
This Turnips and Potatoes Frittata recipe provides a delicious and healthy meal option, perfect for any occasion. Enjoy!
