This recipe delivers a delicious and satisfying frittata, brimming with the earthy flavors of turnips and potatoes. Perfect for brunch, a light lunch, or a simple dinner, this oven-baked dish is surprisingly versatile and easy to customize to your liking. We’ll explore variations and answer common questions to make your frittata experience truly exceptional.
What are the best potatoes to use in 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 because of their creamy texture and subtle sweetness. Red potatoes also work well, providing a slightly firmer texture and a beautiful red hue to the finished dish. Avoid using starchy potatoes like russets, as they tend to become overly soft when baked.
How do I prepare the turnips for the frittata?
Turnips, often overlooked, bring a delightful sweetness and subtle peppery note to this frittata. To prepare them, start by peeling them. Then, dice them into roughly ½-inch cubes, ensuring they are a similar size to your diced potatoes. This ensures even cooking. Smaller pieces will cook faster and prevent them from becoming overly soft.
Can I add other vegetables to this frittata?
Absolutely! The beauty of a frittata lies in its adaptability. Feel free to experiment with other vegetables based on your preference and seasonal availability. Some excellent additions include:
- Onions: Sautéed onions add a lovely depth of flavor.
- Carrots: Diced carrots contribute sweetness and vibrant color.
- Spinach: Wilted spinach adds a nutritious boost and beautiful green accents.
- Mushrooms: Sliced mushrooms bring an earthy, savory element.
- Bell peppers: Chopped bell peppers provide sweetness and color.
Remember to add any additional vegetables during the sautéing stage alongside the potatoes and turnips.
What kind of cheese works best in a turnip and potato frittata?
The cheese you choose plays a crucial role in the overall flavor profile of your frittata. Sharp cheddar, Gruyère, or a blend of Italian cheeses like Parmesan and Romano all work beautifully. The cheese adds richness and complements the earthy flavors of the turnips and potatoes. Feel free to experiment and find your favorite combination. About ½ cup of grated cheese is a good starting point.
How do I prevent the frittata from becoming dry?
The key to a moist and tender frittata lies in proper cooking and the addition of sufficient liquid. The eggs themselves provide some moisture, but adding a splash of cream or milk (about 2 tablespoons) enhances the richness and helps prevent dryness. Avoid overcooking the frittata; it's done when the eggs are set and the center is just slightly jiggly.
Turnips and Potatoes Frittata Oven Recipe
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 medium onion, chopped
- 2 tbsp olive oil
- 8 large eggs
- ½ cup milk or cream
- ½ cup grated cheese (cheddar, Gruyère, or a blend)
- Salt and pepper to taste
- Fresh herbs (optional, such as chives or parsley)
Instructions:
- Preheat oven to 375°F (190°C).
- Sauté the potatoes, turnips, and onions in olive oil over medium heat until softened, about 10-15 minutes. Season with salt and pepper.
- In a large bowl, whisk together the eggs, milk/cream, salt, and pepper.
- Add the sautéed vegetables and cheese to the egg mixture. Stir gently to combine.
- Pour the mixture into a greased 9-inch oven-safe skillet or pie dish.
- Bake for 35-40 minutes, or until the frittata is set and lightly golden brown. The center should be just slightly jiggly.
- Let the frittata cool slightly before slicing and serving. Garnish with fresh herbs, if desired.
Enjoy your delicious and satisfying turnip and potato frittata! Remember to adjust seasonings and ingredients to your liking. Experiment with different cheeses and vegetables to create your own unique variations.
