Frittata of Potatoes, Salicornia, and Dill

Name: Frittata of Potatoes, Salicornia, and Dill
Yield: Serves 4 to 6 as an appetizer or hors d’oeuvre
Ingredients: 2 small yellow-fleshed potatoes (6 to 8 ounces); Sliced small cherry tomatoes or halved currant tomatoes; 5 eggs; 3 ounces salicornia; Sliced small cherry tomatoes or halved currant tomatoes; ¼ cup packed dill (stripped from stems); 2½ tablespoons olive oil; 1 medium onion; Salt and pepper; Salt and pepper

Preparation info

Serves
4 to 6
as an appetizer or hors d’oeuvre

Difficulty
Easy

Appears in

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

Starter
Gluten-free
Vegetarian

Method

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