Confit garlic & fried potato frittata
The only picnic fare you'll ever need this autumn
The evening skies are exhaling their last warm breaths of the season and if you want go for a picnic before winter sets in, you need to do it now. And you should take this confit garlic and fried potato frittata with you.
This is one of those dishes that somehow intensifies in flavour an hour or so after you’ve taken it out of the oven. It can be served warm or room temperature and - I suspect - would taste really excellent beside a spicy rocket salad, on top of a plastic plate and alongside a very cold, very dry white wine in a plastic cup.
In other words: the perfect autumn picnic plate.
Confit garlic & fried potato frittata
Serves 6
Ingredients
3 heads of garlic
3/4 cup olive oil
600g kipfler potatoes, peeled and cut into 2cm cubes
1/2 tsp salt
6 large eggs
1/4 cup milk
1/4 tsp salt
1/2 tsp smoky paprika
1/4 cup feta cheese
1 cup Jarlsberg cheese, grated
Method
Preheat your oven to 200 ̊C conventional (180 ̊C fan forced).
Skin all the individual garlic cloves and place in a small saucepan. Add the olive oil (ideally the cloves will be almost totally submerged in the oil). Cook on the lowest possible heat (with the lid on) for 30 minutes or until the garlic cloves have turned a light caramel brown.
Remove the garlic cloves with a slotted spoon and set aside. Pour the garlic infused oil out of the saucepan and into a deep frying pan and add the cubed potato.
Fry the potato cubes on high heat with the lid on for 10 minutes then remove lid, add 1⁄2 tsp of salt and continue to cook, stirring often, until golden and crispy (this should take 20-30 minutes). Taste and add a pinch more salt if desired.
Remove the potatoes from the oil using a slotted spoon (you can use the remaining oil in future dishes or as a salad dressing), and combine with the garlic.
Whisk together the eggs, milk, salt and paprika. Spread the potatoes and garlic evenly in a cast iron skillet. Pour over the egg mix, pop on the stove and cook on low heat until the frittata starts to set around the edges and stops looking runny in the centre (about 5-10 minutes).
Crumble the feta cheese over the half-cooked frittata and sprinkle the grated Jarlsberg on top of that. Put the whole thing under the grill and cook a further 10 minutes or until the cheese is golden and the centre of the frittata has set.
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