Categories: Egg dishes

Ingredients

• 7 eggs
• 2 cups leftover French fries, at room temperature
• salt
• extra-virgin olive oil
• 2 to 4 Tbsp. chopped parsley, optional

Directions

1. Heat broiler.
2. Beat eggs in a large bowl until they are well integrated. Add the fries and, if the fries aren’t already well salted, toss in more salt. Add a few tablespoons of olive oil (don’t skimp, the more you add, the creamier and tastier the frittata will

3. be) and the chopped parsley. Mix well.

4. Put about a half inch of water into a sturdy 10-inch oven-safe pan and place over medium heat until water starts to simmer. Pour out water, wipe pan dry, and film the bottom of the pan with olive oil. (This trick allows you to heat your pan before adding the oil.)
5. When the oil runs easily around the pan, take off the heat and add the egg mixture. Reduce the heat to low, return the pan to the heat and cook, shaking the eggs gently, swirling them slowly, and scraping down the sides of the pan with a rubber spatula until soft curds form. Then let the eggs set in the pan for 5 to 10 minutes, shaking the pan gently occasionally to encourage the eggs to cook evenly.
6. use the rubber spatula to lift the eggs to assess their progress and when they are nicely browned, slip the pan into the broiler for 1 to 3 minutes until the top is browned and slightly puffy. Serve warm or at room temperature.

Email to a friend | Print this recipe | Back