It’s not a frittata in the traditional sense but I couldn’t come up with a better name so I just called it “rustic”….I see that a lot on menus. I think it means “we just want to throw a bunch of things in a pan and not worry about it looking fancy”. Well, I took all the components of a frittata and just cooked it differently……I’m confused now…..oh well.
Take some lardo.
Render it then cook then quarter some new potatoes then cook them in the fat with a little more oil in the oven until soft at my new temperature of cooking in the oven…..500F. Eric’s bringing his work home with him…..practice and stuff…..
Potatoes are heavily seasoned then herbed a bit towards the end of cooking with some fresh sage, oregano, and rosemary. Also, added one clove of garlic, some orange bell pepper, and some pickled red onion per metal container they were cooked in. Once the potatoes are 97% done I cracked an egg over the top and removed it from the oven.
Garnish with herbs and some flowers from a frisee plant.