Frittata

Cooking Instructions

Cut potatoes into 1-inch pieces. Boil in salted water 12 to 15 minutes until tender. Drain thoroughly, then mash; set aside.

Heat half of the butter and half of the oil in a large skillet over low heat. Add onion and bell pepper and cook 5 minutes to soften, but do not brown. Add to mashed potatoes with herbs and eggs. Season with salt and freshly ground pepper.

Preheat broiler. Heat remaining butter and oil in a large nonstick skillet. Add potato mixture, spreading it evenly with a spatula. Cook over medium heat about 4 minutes until the bottom is set and lightly browned. Put under the hot broiler until the top of the frittata is set and golden. Serve hot or cold cut into wedges and garnished with fresh herb sprigs and lettuce leaves.

Wine Pairing(s)

Forchir 'Villa del Borgo' Pinot Grigio

Pend d'Oreille Pinot Gris

Jermann Chardonnay

Morgan Franscioni Vineyard Pinot Gris

Venica 'Ronco del Cero' Sauvignon

Tangent 'Paragon' Pinot Gris

Hogue Pinot Grigio

Beringer 'Founders Estate' Pinot Grigio

Mike Ditka 'Da Coach' Pinot Grigio

Stone Cellars Pinot Grigio