I’ve been following the beautiful food and photography blog, Lucillian Delights, for a couple of years now. Ilva’s photos are stunning and I’ve made a couple of her lovely recipes as well. A while back I noticed that she also runs a blog called Paper Chef. What is “Paper Chef” you ask? It’s an “online creativity challenge” where every month the winner from the previous month picks 4 ingredients at random and then people make a dish or a meal out of those ingredients (and others). I’d wanted to participate in the past, but I didn’t have a blog then (not that you need one to participate, but I didn’t realize that at the time).
This month’s random ingredients were “floury potatoes” (aka baking potatoes like russets), “prosciutto” and “thyme”. The fourth ingredient was the theme of “Mother’s Day”, instead of a food item. Last month’s ingredients were artichokes, salmon, blackberries and bulgar.
Mother’s Day meals, at least in the US, are often associated with brunch so I thought I’d make a frittata, which is a baked egg dish and perfect for a light brunch or lunch meal. If my mom had been in town for Mother’s Day, I’m sure she would have enjoyed this frittata which I served with a small salad, crusty french bread, and chilled Pinot Grigio.
1/2 cup milk
Fresh Thyme (about 1 Tbsp)
Arugula (about 1 oz)
1 ea Russet Potato (weighs about 8 oz)
2 oz thinly sliced Prosciutto
1/2 yellow onion, thinly sliced
1 tsp olive oil
1 oz Goat Cheese
1 Tbsp Butter
Preheat oven to 350 degrees.
Peel the potato and thinly slice. I used a mandoline to slice the potato as thin as for chips/crisps. I bought mine in a Japanese grocery store in downtown LA, but you can buy the New Benriner Vegetable Cutter online. Put the sliced potatoes in bowl and cover them with cold water.
Slice the onion and saute in olive oil until soft and translucent.
Butter the baking dish and lay down an overlapping layer of potato slices on the bottom of the dish (you will use about half the potatoes). Spread out the layer of cooked onions and then the prosciutto. Put down a layer of arugula and top with crumbled goat cheese and thyme.
Whisk together the egg and milk and gently pour over the layers in the pan. Top with the remaining slices of potato and sprinkle fresh thyme on top. Cover with foil and put in 350 degree oven. Bake for about 30 min before removing the foil. The frittata is done when the eggs are set. I wanted it to be a little more brown on top, so for the last 5 minutes, I brushed the top with melted butter and put it under the broiler.