Sun-Dried Tomato and Fresh Basil Frittata
Sun-dried tomatoes are prepared at the end of July or the start of August, when the sun is very hot. They are cut in half, liberally salted, and left out in the sun for 4 or 5 days. You can dry your own tomatoes in a 200°F oven for 8 hours.
4 red potatoes
½ bunch fresh basil
½ cup whole milk
2 tablespoons olive oil
½ cup sun-dried tomatoes (rehydrated with 1 cup water)
½ cup shredded mozzarella cheese
Fresh-cracked black pepper
Preheat oven to 350°F. Peel the potatoes if desired. Peel and mince the shallots. Thinly slice the potatoes. Gently clean and slice the basil leaves. Beat the eggs in a bowl, and whisk in the milk.
Heat the oil to medium temperature in an ovenproof frying pan. Add the potatoes. Cover, and cook for 3 minutes. Turn the potatoes, cover, and cook for 3 more minutes. Add the shallots, stir, and cover. Continue cooking and turning the potatoes every 3 to 5 minutes until tender and lightly browned.
Pour in the egg mixture. Stir in the tomatoes, ¾ of the basil, the cheese, and black pepper.
Cover the pan, and place it in the oven. Bake for 15 minutes. Uncover, and bake for 5 minutes, until the egg is set. Serve sprinkled with the remaining basil and black pepper.
Mozzarella is a cheese that is commonly associated with Italian cooking. It has a texture that is soft and elastic and its taste is sweet and milky. The best way to buy it is fresh, in water, and it comes in various shapes and sizes—braids, large and small balls, and so on.