Chef’s notes: “We’re big fans of potato rösti—a.k.a. hash browns!—and soft scrambled eggs. This frittata brings those two elements into one dish and is a bit easier to execute ahead of time rather than standing over the stove while you could be enjoying your company.” The finishing touch is inspired by a traditional Spanish romesco sauce made with tomatoes, chiles, and hazelnuts. “Romesco is a versatile condiment that really complements the frittata and adds a lot of flavor.”
Roasted Potato and Fennel Frittata
Yield: 8 to 10 servings
Hearty breakfast favorites come together under a Spanish-inflected tomato sauce
photo: JOHNNY AUTRY
For the Frittata
4 tbsp. extra-virgin olive oil
1 tbsp. butter
2 cups russet potatoes (about 1½ potatoes), peeled and grated
1 tbsp. plus 1 tsp. salt, divided
½ cup onion, diced
2 cups fennel, shaved thin (approximately 1 large fennel bulb)
15 large eggs, whisked thoroughly (should yield 3 cups)
1 cup Parmesan
1 tbsp. fennel pollen (available at specialty grocery stores)
1 tbsp. fennel fronds (the frilly tops of fennel), minced
1 tbsp. chives, minced
Calabrian Chile Romesco (recipe follows)
For the Calabrian Chile Romesco
1 pint cherry tomatoes
½ piquillo pepper, charred and peeled
2 tsp. minced garlic
¼ cup hazelnuts
1 tbsp. plus ½ cup extra-virgin olive oil, divided
½ cup sherry vinegar
2 tbsp. Calabrian chile paste (available online and at specialty grocers)
1 tsp. smoked paprika
1½ tsp. salt
¼ cup toasted sourdough bread, cut into ½-inch pieces
Preheat oven to 350°F. Heat a large, deep nonstick ovenproof sauté pan over medium heat. Add olive oil and butter. Once butter is melted, swirl pan a couple of times to distribute butter and oil. Toss potatoes with 1 tbsp. salt. Add potatoes and onions to the pan.
Using a rubber spatula, move the potatoes and onions around to evenly distribute for about 1 minute. Then use the spatula to mash the potatoes together to form a cohesive hash brown the size of the bottom of the pan. Place shaved fennel on top and press the fennel into the potatoes. Cover pan with a lid and let cook until the fennel is slightly wilted and the bottoms of the potatoes are golden brown and crispy, about 5 minutes.
Stir remaining 1 tsp. of salt into whisked eggs, then pour over the fennel and potatoes, distributing evenly. Top with Parmesan, fennel pollen, fennel fronds, and chives. Let eggs continue to cook until they start to set at the sides of the pan, about 3 minutes.
Place pan in the oven and bake for 15 minutes until eggs are completely set (a toothpick should come out clean). Remove frittata from pan and let cool. Portion into desired number of slices.
Place a big spoonful of Calabrian Chile Romesco sauce on each plate, and serve the frittata on top.
For the Calabrian Chile Romesco: Preheat oven to 500°F. In a mixing bowl, combine tomatoes, piquillo pepper, garlic, and hazelnuts with 1 tbsp. olive oil. Pour onto a parchment-lined baking sheet. Bake for 5 to 7 minutes or until tomatoes are slightly charred. Cool to room temperature.
Add the mixture to a high-powered blender along with sherry vinegar, Calabrian chile paste, smoked paprika, salt, and sourdough bread. Blend the mixture on medium speed for about 1 minute. When it starts to form a puree, slowly add ½ cup olive oil while gradually increasing blender speed until it’s on high. Blend until smooth and creamy. Can be made the day before and refrigerated. If you refrigerate it, gently warm in a saucepan before serving.
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