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Elizabeth Schneider

Frittata of Potatoes, Salicornia, and Dill

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Preparation info
  • Serves

    4 to 6

    as an appetizer or hors d’oeuvre
    • Difficulty

      Easy

Appears in
top 1000Vegetables from Amaranth to Zucchini
Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

  • About

A collage of salicornia strewn across a golden frittata rewards with crunch and saltiness. Handy for a buffet, this exceptionally pretty dish tastes good hot, warm, or at room temperature.

Ingredients

  • 2 small yellow-fleshed potatoes (6 to 8 ounces)
  • 1 medium onion
  • 2½

Method

  1. Peel potatoes. Cut lengthwise into slices ⅛ inch thick. Stack, and cut crosswise into strips the same width. Do the same with onion.
  2. Heat 1½ tablespoons oil in wide skillet

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