Potato Frittata With Dill and Parsley
Potatoes give a skillet of eggs enough substance to become the center of a meal. Suzy Karadsheh’s potato omelet at The Mediterranean Dish combines small potato cubes with dill, parsley, green onions and warm spices. The result is a baked egg dish with the herbs spread through it, rather than reserved for a decorative handful on top.
We would build a small brunch around a wedge of this omelet and a sharply dressed leafy salad. Put the dressing on the greens, not over the eggs, so each part of the plate keeps its own character. A little dish of olives would be enough of an extra; there is no need to add a second rich centerpiece.
The same arrangement works for an uncomplicated supper. Bring the skillet to a heatproof surface, cut clear wedges and let the potato-studded interior show. Our suggestions concern the table and serving companions; Karadsheh’s linked recipe supplies the cooking details.
Recipe credit: Suzy Karadsheh, The Mediterranean Dish. Read the full potato omelet recipe, including quantities and method.