Tuesday, March 25, 2014

Spring Lunch--Potato Smoked Salmon and Dill Frittatta



Frittata is the perfect finger food for any occasion! And easy as pie to make too. I need to bring a room temperature appetizer for a docent lunch. The lunch, initially was to be a breakfast/brunch. Sorrowfully snow cancelled original plans. The next scheduled date was snowed out too. So I cross my fingers and toes as the weatherman predicts snow for the third intended day!!%#. I will the weather to be snow free. 

I go ahead and plan for this much delayed lunch. Since I have to be present at an ungodly hour I really want to make a dish that will come to room temperature as it sits. I see Ina Garten putting together a really simple frittata. What draws me to this version is that she bakes it in a sheet pan, then cools and cuts it into large squares. Mini squares will be more to my liking. I haven't tried out this recipe before but I like the sound of it. Though, I would like to oomph it up a bit. Not too many bold flavors but nuances of decadence. And for me smoked salmon says 'big punch' I use Ina's recipe but add some of my inspiration, mainly smoked salmon and dill. The egg mixture is poured and smoothed over crusty potatoes and into the oven the sheet pan goes. 'How easy is that' as Ina always says!


SMOKED SALMON, POTATO AND DILL FRITTATA
Makes 70 to 80 1 inch squares


12 Eggs
2 1/2 cups Ricotta Cheese
2 cups Gruyere Cheese
8 tablespoons unsalted Butter, melted
1/2 cup Flour
1 teaspoon Baking powder
1 teaspoon Kosher salt
1/2 teaspoon ground Black pepper
4 large Yukon Gold Potatoes
1 cup Smoked Salmon
3 tablespoons Dill
2 tablespoons Olive oil
Butter, softened, for sheetpan


Boil potatoes. Peel and cut into small dice.

Heat 2 tablespoons olive oil in a pan, add potatoes and brown them till crusty. Kept aside.

Break eggs into large bowl and whisk well to blend.

Add ricotta cheese, gruyere, melted butter, flour, baking powder and seasonings. Stir to mix.

Chop smoked salmon into bite size pieces.

Roughly chop dill.

Add smoked salmon and dill to eggs. Mix gently to incorporate.



Prepare a 18 x 12 inch sheet pan by buttering the bottom and sides well.

Heat oven to 350F.

Scatter potatoes all over the pan.

Spread the egg mixture over potatoes, taking care to cover them. Use a spatula or spoon to make sure the mix goes all the way to the edges of the pan.

Bake for 45 minutes. Poke with a toothpick or skewer to see if the eggs have set. The center might look a jiggly but it should be done if the skewer comes out clean.

Let the pan cool for 20 to 30 minutes.

Cut into small or large squares. You could make 2 inch squares for a small party or 1 inch squares for a larger crowd.

Serve them at room temperature. They also taste delicious when slightly warmed.

The brunch morning dawns bright and sunny. Not a puffy cloud in the sky. the snow gods show some mercy, allowing our twice delayed brunch to happen. Some squares disappear before my very eyes, as I arrange the pieces on a platter. sunlight streams into the room, spring colors festoon the tables, laden with goodies. And my lemon yellow eggy squares are a perfect complement to the impending season and our current musuem exhibit Garden Party!