This recipe elevates the humble turnip and potato into a stunning and surprisingly delicious frittata. Perfect for brunch, a light lunch, or a satisfying dinner, this dish is packed with flavor and nutrients. We'll explore variations and answer common questions to ensure your frittata is a triumph.
What are the best potatoes for a frittata?
Choosing the right potato is key to a successful frittata. You want a potato that holds its shape well when cooked and doesn't become mushy. Yukon Gold potatoes are an excellent choice because of their creamy texture and subtly sweet flavor. Red potatoes also work well, offering a slightly firmer texture. Avoid potatoes that are too starchy, like russet potatoes, as they tend to fall apart during cooking.
What kind of turnips are best for this recipe?
While any variety of turnip will work, smaller, young turnips are ideal for this recipe. They tend to be sweeter and more tender than larger, mature turnips. Look for turnips with smooth skin and firm flesh. Avoid turnips that are bruised or have soft spots.
How do I prepare the turnips and potatoes for the frittata?
Proper preparation is essential for achieving the perfect texture in your frittata. Begin by peeling and dicing both the potatoes and turnips into roughly ½-inch cubes. This ensures even cooking and prevents some pieces from becoming overcooked while others remain raw. You can also thinly slice them if you prefer a different texture.
Turnips and Potatoes Frittata Recipe: Detailed Instructions
This recipe yields a 6-8 serving frittata.
Ingredients:
- 1 lb Yukon Gold potatoes, peeled and diced
- 1 lb turnips, peeled and diced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 8 large eggs
- ½ cup milk or cream (heavy cream adds richness)
- ¼ cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional additions: fresh herbs (thyme, rosemary, chives), crumbled bacon or sausage
Instructions:
- Preheat oven to 375°F (190°C). Lightly grease a 9 or 10-inch oven-safe skillet or baking dish.
- Sauté vegetables: Heat olive oil in the skillet over medium heat. Add the onion and sauté until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant. Add the diced potatoes and turnips, season with salt and pepper, and cook for 10-15 minutes, stirring occasionally, until the vegetables are tender but not browned.
- Whisk eggs: In a large bowl, whisk together the eggs, milk (or cream), and Parmesan cheese. Season with salt and pepper.
- Combine and bake: Pour the egg mixture over the cooked vegetables in the skillet. Gently stir to combine.
- Bake: Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the frittata is set and lightly golden brown on top.
- Cool and serve: Let the frittata cool slightly before slicing and serving.
Can I make this frittata ahead of time?
Yes, this frittata is excellent made ahead of time. Allow it to cool completely, then cover and refrigerate for up to 3 days. Reheat gently in the oven or microwave before serving.
What are some variations for this frittata?
This recipe is incredibly versatile! Feel free to experiment with different additions:
- Herbs: Fresh herbs like thyme, rosemary, or chives add delightful aromatic notes.
- Cheese: Experiment with different cheeses like cheddar, Gruyere, or goat cheese.
- Meats: Crumbled bacon, sausage, or chorizo would add a savory depth of flavor.
- Vegetables: Add other vegetables like spinach, mushrooms, or bell peppers.
Is this frittata healthy?
Yes, this frittata is a relatively healthy meal. Turnips and potatoes are good sources of fiber and nutrients, and eggs are a great source of protein. The addition of healthy fats from olive oil and the optional inclusion of vegetables further enhances its nutritional value. However, the overall healthiness depends on the added ingredients and portion size.
By following this recipe and incorporating your own creative flair, you can create a delicious and satisfying turnip and potato frittata that's sure to impress your friends and family. Enjoy!
