Spring and farmers’ markets are a match made in cooking heaven. So, this month, we’ll be featuring recipes that make the most of seasonal finds, starting with this green pea and goat cheese frittata from Joy the Baker‘s new cookbook, Over Easy. Here’s how to make it…
The classic Spanish tortilla is a baked mixture of eggs and potatoes, sort of like a crustless quiche loaded with layers of soft potato slices. I added green peas and tangy goat cheese, making it a really beautiful dish for a spring morning.
Recipe: Pea and Goat Cheese Tortilla
Serves 6 to 8
5 tbsp canola oil
1 small yellow onion, cut in half and into medium slices
3 large russet potatoes, peeled and sliced 1⁄8-inch thick
3 tbsp clarified butter
Freshly cracked black pepper
8 large eggs
2 tbsp finely chopped flat-leaf parsley
1⁄4 cup heavy cream
1 cup peas (if frozen, thawed)
2⁄3 cup crumbled goat cheese
Place a rack in the middle of the oven and preheat to 400F. Line a rimmed baking sheet with foil and set aside.
In a medium sauté pan set over medium heat, heat 2 tablespoons of the oil. Add the onions and cook, stirring, for 6 minutes, until translucent and just starting to brown. Add 3 tablespoons of water and cook for about 4 minutes, scraping up any brown bits from the bottom of the pan, until the water evaporates and the onions take on a uniform brown color.
Transfer the onions to the prepared roasting pan. Add the potato slices and toss well. Add 1 tablespoon of the butter and the remaining 3 tablespoons of oil and season generously with salt and pepper. Toss with tongs. Cover the pan with foil.
Bake until the potatoes are tender, 25 to 30 minutes. Let cool for 15 minutes. Reduce the oven temperature to 350F.
In a medium bowl, whisk together the eggs, parsley and cream. Stir in the peas and half of the goat cheese. Season with salt and pepper.
In a 10-inch cast-iron skillet set over medium-high heat, melt the remaining 2 tablespoons of butter, swirling the pan so that the butter coats the sides of the pan as well. Add half of the cooked potatoes and goat cheese to the pan. Top with half of the egg mixture, spreading the peas as evenly as possible across the pan. Add the remaining potatoes, followed by the remaining egg mixture, again spreading the remaining peas and goat cheese across the tortilla. Cover with foil.
Bake for 30 minutes. Remove the foil and bake for 5 to 10 more minutes, until the tortilla is slightly browned and lightly puffed. Slice and serve directly from the skillet, warm or at room temperature.
Thank you so much, Joy! Your new cookbook is awesome.
(Reprinted from Joy the Baker Over Easy. Copyright 2017 by Joy the Baker, Inc. Photo by Jon Melendez. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC. Thanks to Stella Blackmon for editing this series.)