Confit Garlic & Fried Potato Frittata
Picnic season is upon us and if you’re looking for something to take along with you, look no further than the confit garlic and fried potato frittata! This is one of those dishes that somehow intensifies in flavour an hour or so after you’ve taken it out of the oven. It can be served warm or room temperature and, I suspect, would taste really excellent on top of a plastic plate, beside a spicy rocket salad, alongside a very cold, very dry white wine in a plastic wine glass. In other words: the perfect picnic fodder.
Confit Garlic & Fried Potato Frittata
Serves 6
Ingredients
3 heads of garlic
3/4 cup olive oil
600g kipfler potatoes, peeled and cut into 2cm cubes
6 large eggs
1/4 cup milk
1/4 tsp salt
1/2 tsp smoky paprika
1/4 cup feta cheese
1 cup Jarlsberg cheese, grated
Method
Preheat oven to 200C. Skin all the individual garlic cloves and place in a small saucepan. Add the olive oil (ideally the cloves will be almost totally submerged in the oil). Cook on the lowest possible heat (with the lid on) for 30 minutes or until the garlic cloves have turned a light caramel brown.
Remove the garlic cloves with a slotted spoon and set aside. Pour the garlic-inflused oil out of the saucepan and into a deep frying pan and add the cubed potato.
Fry the potato on high heat with the lid on for 10 minutes then remove lid, add 1/2 tsp of salt and continue to cook, stirring often, until golden and crispy (this should take 20-30 minutes). Taste and add a pinch more salt if desired.
Remove the potatoes from the oil using a slotted spoon (you can use the remaining oil in future dishes or as a salad dressing), and combine with the garlic.
Whisk together the eggs, milk, salt and paprika. Spread the potatoes and garlic evenly in a cast iron skillet. Pour over the egg mix, pop on the stove and cook on low heat until the frittata starts to set around the edges and stops looking runny in the centre (about 5-10 minutes).
Crumble the feta cheese over the half-cooked fritatta and sprinkle the grated Jarlsberg on top of that. Put the whole thing under the grill and cook a further 10 minutes or until the cheese is golden and the centre of the frittata has set.
