The humble turnip, often overlooked, shines brilliantly in this frittata. Paired with hearty potatoes and a medley of flavors, this oven-baked dish is a satisfying and surprisingly sophisticated meal, perfect for brunch, a light dinner, or a make-ahead lunch. This recipe offers a delicious twist on the classic frittata, showcasing the earthy sweetness of turnips and the comforting texture of potatoes.
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 due to their creamy texture and subtly sweet flavor. Red potatoes also work well, offering a slightly firmer bite. Avoid waxy potatoes like fingerlings, as they tend to become too soft in the oven. For the best results, choose small to medium-sized potatoes that are roughly the same size to ensure even cooking.
Can I use other vegetables in this frittata?
Absolutely! The beauty of a frittata lies in its versatility. Feel free to experiment with other vegetables to complement the turnips and potatoes. Consider adding:
- Onions: Sautéed onions add a delicious depth of flavor.
- Garlic: A few cloves of minced garlic will enhance the savory notes.
- Carrots: Finely diced carrots contribute sweetness and color.
- Spinach or Kale: Wilted spinach or kale adds a boost of nutrients and vibrant green hues.
- Mushrooms: Sliced mushrooms introduce an earthy, umami flavor.
- Bell peppers: Chopped bell peppers provide sweetness and a pop of color.
Remember to adjust the cooking time as needed, depending on the vegetables you choose. Add heartier vegetables like carrots or peppers early in the cooking process, while more delicate greens can be added towards the end.
How long do I bake the frittata?
Baking time for the frittata will depend on the size of your baking dish and your oven's temperature. Generally, a frittata will require about 30-40 minutes of baking time at 375°F (190°C). However, it's crucial to check for doneness using a toothpick or knife inserted into the center; it should come out clean. If the top is browning too quickly, you can loosely tent the frittata with foil.
How do I store leftover frittata?
Leftover frittata can be stored in an airtight container in the refrigerator for up to 3 days. It reheats beautifully in the microwave or oven. For even better reheating, add a splash of water to the pan when you reheat it in the oven; this will prevent it from drying out.
Turnips and Potatoes Frittata Recipe (Oven Baked)
Yields: 6 servings Prep time: 20 minutes Cook time: 40 minutes
Ingredients:
- 1 lb Yukon Gold potatoes, peeled and diced
- 1 lb turnips, peeled and diced (about 2 medium)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 8 large eggs
- 1/2 cup milk or cream
- 1/4 cup grated cheese (cheddar, Gruyere, or Parmesan)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional herbs: fresh thyme, rosemary, or chives
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 a large skillet over medium heat. Add the potatoes, turnips, and onions. Cook, stirring occasionally, until the potatoes and turnips are tender, about 10-15 minutes. Add the garlic during the last minute of cooking.
- Whisk eggs: In a large bowl, whisk together the eggs, milk, cheese, salt, pepper, and any desired herbs.
- Combine: Add the cooked vegetables to the egg mixture and stir gently to combine.
- Bake: Pour the mixture into the prepared skillet or baking dish. Bake for 30-40 minutes, or until the frittata is set and lightly golden brown. A toothpick inserted into the center should come out clean.
- Cool and serve: Let the frittata cool slightly before slicing and serving.
This hearty and flavorful Turnips and Potatoes Frittata is sure to become a new family favorite. Enjoy!
