Canada Day brunch! A Latke Frittata. With some other things. This is a dish which is not difficult to make, but requires a bit of patience during the process.
The main ingredients on display: yellow and red onions, potatoes, Russets in this case, eggs, cherry tomatoes and lovage. Additional things going into the mix but not on display here are baby spinach, 35% cream and mixed shredded cheddar.
The ingredients, except the potato and onions combined together. I loosely ran the knife thru the spinach as it makes it easier to integrate and once cooked, the pieces won’t be too big . It is a bit whiter because I slipped some 35% cooking cream in the mix. The cream makes for a softer, “creamier” frittata but if too much is added the mix will not have enough consistency once cooked. In this particular case a little more works as we have the cheddar which upon melting it will provide the right “support”.
I mentioned patience in the process and the latkes are the part requiring it. It starts with grating the potatoes and the yellow onions together. Together so you can avoid the potatoes oxidizing, a process which starts immediately after you peel them. Then you need to salt the mix and let it stand for 10-15 minutes so some of the moisture from the potatoes is drawn out. Then you need to squeeze that moisture out before starting frying it in the skillet. You also need patience to get a bit of colour in them over medium heat so they cook thru and get nice and golden without drying all up.
Mix it all up and pour the mix in the already hot cast iron skillet. Put whatever stuff you want on top, make it as nice as you want/ feel like. It cooks the bottom while you’re doing this on the stovetop. Finish it in the oven for a few minutes.
All done after 10 minutes roasting at 400F. It is a pretty dense, satisfying meal which would keep your hunger away for hours.
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