She Strengthens

Elegant Summer Brunch Recipe: Crab and Potato Frittata

Inspired by the acclaimed San Francisco restaurant Foreign Cinema, this delectable frittata recipe combines the sweetness of Dungeness crab meat with the creaminess of fromage blanc and the fluffiness of potatoes, all wrapped up in a delicate egg cloud. Perfect for a summer brunch or a simple supper for one or two.

Get Ahead of the Game

To make the most of your time, prepare the roasted potatoes up to a few nights in advance and reserve them for the frittata. You’ll also build a homemade tomato sauce, most of which you can reserve for later use. And don’t worry, you’ll have some extra vinaigrette left over too – it’s great for dipping raw veggies or as an alternative to ketchup with fries and onion rings.

Special Equipment Needed

Make sure your pan is totally oven-safe, as it will go from stovetop to oven. A well-seasoned cast iron skillet is an excellent choice.

The Recipe

Crab and Potato Frittata

Ingredients:

• 1 tablespoon unsalted butter or olive oil
• 1/4 cup roasted potatoes, coarsely chopped
• 5 large eggs
• 1/4 teaspoon kosher salt
• 1 tablespoon crème fraîche
• 1/3 cup fresh Dungeness crabmeat
• 3 tablespoons fromage blanc or fresh ricotta cheese
• 1 teaspoon minced jalapeño pepper
• 1/2 cup Tomato Vinaigrette
• 1/2 avocado, sliced
• Handful of greens, such as arugula, frisée, or mâche
• 1 tablespoon chopped fresh chives, for garnish
• Petals from 4 or 5 pansies, for garnish (optional)

Tomato Vinaigrette

Ingredients:

• 3/4 cup plus 2 tablespoons olive oil
• 1 onion, finely chopped
• 1 tablespoon minced garlic
• 1 1/4 teaspoons salt
• 1/4 teaspoon red pepper flakes
• 1 (14.5-ounce) can peeled diced tomatoes
• 1 1/2 tablespoons red wine vinegar
• Pinch of sugar (optional)

Instructions

Make the Tomato Vinaigrette

1. Heat 2 tablespoons of oil in a medium saucepan over low heat. Add the onion and cook, stirring frequently, until translucent but not browned, about 5 minutes.
2. Add the garlic, 1 teaspoon of the salt, and the red pepper flakes; cook for 10 minutes longer.
3. Add the tomatoes and continue to cook, stirring occasionally, until saucy, about 25 minutes.
4. Remove the sauce from the heat and cool slightly.
5. Blend 1 cup of the sauce in a blender or food processor at low speed for a few seconds. Freeze remaining tomato sauce for future use.
6. Add the remaining 3/4 cup oil in a slow, steady stream through the pour spout as you continue to blend until the sauce is smooth, about 1 minute longer, scraping down the bowl if needed.
7. Add the vinegar, the remaining 1/4 teaspoon salt, and the sugar, if using, and blend for 20 seconds longer.

Make the Frittata

1. Preheat the oven to 350°F (175°C). Set a rack in the center of the oven and have ready a warm serving plate.
2. In a 9- to 10-inch ovenproof nonstick skillet, melt the butter over medium heat. Add the potatoes and warm them for 1 to 2 minutes.
3. In a small bowl, whisk the eggs with the salt. Add the crème fraîche, crabmeat, fromage blanc, and jalapeño.
4. Add the egg mixture to the pan with the potatoes, stirring to evenly distribute them. Reduce the heat and cook for 1 minute on the stovetop.
5. Transfer the pan to the oven and bake until the frittata puffs and is gently set, 6 to 7 minutes. The center should be supple but not completely firm when you lightly press it with your finger.
6. Let the frittata rest for 1 minute, then carefully slide it onto the warm plate. Drizzle the tomato vinaigrette around the frittata, top with the avocado, and scatter the greens, chives, and pansy petals, if using, over the top. Cut the frittata into wedges and serve warm.